Winter Fruit Salsa Recipe on Food52 (2024)

FAQs

What kind of peppers do you use for salsa? ›

If you didn't remove the seeds, they will make the salsa extra watery, with a pool of vaguely tomato-flavored liquid at the bottom of your bowl. Nobody wants to scoop vaguely tomato-flavored liquid onto a chip.

Anaheim peppers are a mild, sweet pepper that bring some heat without being overpowering. They can be sliced and diced into salsa or left whole. Plus, their skin is nice and thick which makes them easier to handle for newbies. On the Scoville Scale, they usually range from 500 to 2,500 SHU.

Cilantro – It adds fresh flavor and pretty flecks of green. Cumin – Its earthy flavor adds complexity to the zesty sauce. Sugar – Just a pinch! It really brings this recipe together, taming the sharp, acidic flavors of the other ingredients.

Cook the salsa, and you'll trade bright, fresh flavors for something deeper, sweeter. Roasting the tomatoes, garlic and/or chiles creates rich, smoky flavors. 3. Layer in flavor, color, and texture with bell peppers, jicama, radishes, fresh corn kernels, avocado, or black beans.

At the very least, a little fresh lime juice and some minced cilantro can wake up even the sleepiest of salsas, ushering back in the flavor of just-squeezed citrus and herbs that taste like they came from a living plant. Beyond that, a crunchy raw vegetable or two never hurts.

Start with a mild-hot, then try a jalapeno, then a serrano. If brave, go for habanero. If feeling masoch*stic, go for a ghost pepper, and if you want to really suffer, use a teenie-tiny bit of a Carolina Reaper.

Jalapeño, Serrano, Poblano, Chipotle, Habanero, and a whole host more are popular in both their fresh and cooked forms in a large variety of Mexican dishes. Each chile serves its purpose and adds flavor and spice to the food providing different heat levels.