3 Ways to judge Salsa in a jiffy 

Take some sawdust and chili powder. Add tomato ketchup, bits of raw onion and bits of green peppers. Season liberally (go on, don’t hold back) with salt. Viola… Salsa is ready.


The popularity of Mexican cuisine is no secret. Every city in the U.S. has at least three Mexican restaurants per neighbourhood. Most Indian cities have some luxury restaurants that claim to serve authentic tex-mex cuisine.
One would think that such popularity would make for some amazing food. Funnily enough, it doesn’t. Most Mexican food is simple. But the secret of its zing lies in a few factors. The freshness of ingredients, proportion of each component, and the method of preparation can make all the differences.

It is surprising how much money some of these restaurants charge even though their recipes are inauthentic and uninspired. Mercifully, though, there are ways to judge the good from the bad and the ugly.

1. Smooth salsa is a thing. But it is not the real thing. A good Mexican salsa will always be on the chunky side, though the coarseness can vary depending upon how the ingredients were chopped and combined.

2. Chili peppers are supposed to smell hot but not pungent. If your salsa smells strongly of staleness and spice at the same time, it is almost certain that at least a part of it came from a bottle. And let us be honest, bottled stuff can never taste as good as fresh fare. Preservatives are an absolute killjoy.

3. Salsa needs to be a certain way in order to be the star it is. A good preparation will have hints of sweetness and tartness underneath the fresh flavor of the tomatoes, peppers, onions, and cilantro. If a salsa does not have those complex undertones, it is nothing but Marinara trying to crash a party it was never invited to.

So what did you just realize? Have you been dancing the salsa outside the club all these years? Let me know in the comments section.

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