"Salsa is the Spanish word for sauce, but it does a whole lot more. A good salsa will complement and catapult the most ordinary dish with sweet, tangy, fiery depth and zest. It's a delicious way to dispatch a seasonal bounty of fresh herbs, veggies and fruit, and is great in just about anything, regardless of the culture or country of a particular dish. Fresh tomato salsa adds zing to panzanella; sweet corn salsa lifts chicken salad; roast pepper-tomato salsa sparks buttery sautéed shrimp."
"Chiles are the star of any salsa, providing a stunning range of flavor and heat. The level of spiciness is really up to the salsa maker, so feel free to experiment and choose chiles you like. Generally, the smaller the chile the hotter it will be. Green chiles taste grassier, red chiles are sweeter and fruitier. Dried chiles, like grapes and raisins, are quite different from fresh;"
Salsa brightens and elevates ordinary dishes by combining sweet, tangy, and spicy elements from fresh herbs, vegetables, and fruit. Fresh salsas pair well with many foods, from panzanella and chicken salad to sautéed shrimp. Chiles provide the primary flavor and heat, with smaller chiles usually hotter, green chiles tasting grassier, and red chiles being sweeter and fruitier. Dried chiles offer concentrated, often smoky flavors. Removing seeds reduces heat, and wearing gloves prevents burning from chile oils. Fresh salsas keep for several days in the refrigerator; cooked salsas can be frozen for months.
Read at Boston Herald
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