Sometimes, one little tweak in technique or process using the same set of ingredients makes a noticeable difference in the result.Juicy, tangy, fresh tomatoes on your salad are one flavor experience quite different from the mellowed, sweet, almost caramelized flavor of the roasted or stewed ones on your pasta. The marinade that's grilled (and caramelized) on your steak or pork chop is a totally other, yet complementary, thing to the raw marinade used as a dipping sauce...And pico de gallo - with the separate bits of savory onion, hot jalapeno, zesty tomato and fragrant cilantro, all steeped in the refreshing juice of fresh lime - transforms into a luscious, piquant salsa suitable for dressing, dipping or marinating, when blended and emulsified with a little bit of oil.While this blended version is not necessarily superior to the chunky stuff, I've found that one advantage to blending/emulsification is that the stuff keeps its flavor and integrity longer than pico de gallo, which sweats a lot of liquid within a few hours of making, throwing off the flavor balance and altering the texture of the individual components in a way I don't enjoy as much.And sometimes you just like smooth better than chunky. ;)

One must have a TALL glass of H2O when eating this kind of salsa! :hungry

This is a type of dry salsa, great for accompanying grilled meats.

Make no more than you need from fresh ingredients, the sap from the vegetables and the juice from the lime or lemon make the flavor.

The most popular salsa in Mexico.

I recently started back eating right and was trying to come up with a recipe that was tasty and healthy. This dish we did not have any left overs. The children and adults loved it. It was fast and easy to make. I hope you enjoy

Made this up on the fly one day when I ran out of salsa at my party. Look out Tostitos!!

This is a variety of salsa that is often served alongside meals at Mexican restaurants. I find the green salsa more refreshing so I prefer it. Tomatillos are usually used in cooking after heating but I wanted a more refreshing flavour so left them fresh to make Salsa Verde Cruda.This is a well-known spicy sauce, just like Tabasco, that can be used in a variety of cooking, not just Mexican. Serve it on the side if you're using it for a party as people will have differing tolerances for spicy food. Please adjust the salt according to the type of food that you plan to serve this salsa with. You can use it to dip chips into as well (but it's quite spicy so be careful!) Recipe by dreamy-kitten

We took a trip to Cabo San Lucas for our honeymoon 5 years ago and a restaurant had this salsa that I loved. When we got home I kept trying to replicate it. It took some time but I think I finally mastered it. I used to boil the tomatillos to soften them but roasting them added flavor and made it that much better.

I have granddaughters and I just want them to enjoy the same foods as everyone else. Just because it is a certain type of food, doesn't mean it has to have someone left out. I left out the heat. When I was growing up sometimes someone would not like what we were having. So my Mom would cook something extra but different than what everyone was eating. So I had one daughter not liking potatoes, unless French fries, so I cooked her rice. My other daughter didn't like eggs so I cooked different for her. Well I made this a mild version.

Latin American flavors were a influential part of my youth. Growing up eating food in Florida you get the taste of quite a large melting pot of cultures from all over the world. Here is a delicious recipe under the influence of Mexican American.