There are many different kinds of salsas that significantly depart from traditional Mexican recipes. There are still however, only two major types; the cooked and uncooked. Grilling or sauteing salsa ingredients like tomatoes will bring out the natural sugars and enhance the flavor and aroma. Cooking also effectively merges the flavors from the different ingredients. Many people still prefer fresh, raw salsas. It seems they have good reason to. Although fresh salsas may not be as flavorful as cooked salsas, they are still tasty, especially if matched with the right dish.

Besides taste, there are a couple of other reasons why fresh salsa is a good idea. Fresh salsas can be made very quickly, and at almost any location. Fresh salsas are a very healthy option. They require no oil during preparation which effectively cuts out the fat. Eating fresh will also ensure that all the nutrients are left intact. It is a fact that the heat in cooking sometimes results in the decrease in some vegetable and fruit nutrients.

When eating raw foods like fresh salsa be selective in your ingredient choices. Stay away from over ripe, too soft or limp-looking tomatoes and peppers. Stay clear of over ripe, overly soft or limp-looking tomatoes and peppers. Go for ripe but firm tomatoes. These are the ones that give a little when lightly squeezed but maintain their original shapes. Red and green tomatoes are your choice but remember these facts: reds have a sweeter and softer taste while greens have crunchiness and a tangier taste. Authentic green salsa recipes contain tomatillos which is not the same as green tomatoes.

Be careful with additional ingredients like raw onions or chili peppers. You may want to go easy on the chili peppers as they will be hotter when eaten raw. Some onions have a biting taste that is strong and sometimes overwhelming, avoid this by buying white onion instead of their stronger purple cousins. Still you should microwave onions for a little while to take that strong taste away. If you want more flavor add additional herbs, spices, and seasonings, and vegetables such as salt, pepper, garlic, oregano, cumin and cilantro.

Fresh salsas can also be made of fruits that we might normally eat for breakfast or dessert. Mangoes and avocados are used in many older recipes. Newer recipes include fruit from all the seasons. You should use fruits like melons, pears, berries, and pineapples in your fresh fruit salsa. In some recipes, adding a little citrus juice like lime is recommended to prevent browning.

Blenders or food processors are essential tools for modern fresh salsa recipes. You should be careful not to blend excessively. Salsas are best with slightly chunky textures rather than being too smooth. Allowing salsas to sit will blend the flavors. Some are OK to rest at room temperature, some are best chilled. Do take note though that the longer you set your salsa aside, the more water will escape from the fruits and vegetables.

Smoked meat or fish go well with fresh salsa as they are heavier tasting. While you are at it why not enjoy your salsa with plain or salted tortillas and a beer or margarita to get you in that Latin dining mood.

Dana A Romero has a great love for salsa and his Salsa of the Month Club is a great gift for the salsa lover in your family.