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There are only two major types of salsa; the cooked and uncooked. Grilled or sauteed salsa ingredients like tomatoes will have both the flavors of its natural sugars and enhance the flavor and aroma. Cooking also brings together the flavors from the different ingredients in it. Still many prefer fresh, raw salsas and it seems they have good reason to. Although fresh salsas may not be as flavorful as cooked salsas, when matched with the right dish they can be quite tasty.

Taste texture is not the only thing fresh salsa has going for it , there are a couple of other reasons why fresh salsa is a good idea. Fresh salsas can be made extremely fast, and at almost any place you have fresh ingredients and a sharp cutting utensil. Fresh salsas are a very healthy option as well. They require no saturated oils during preparation which effectively cuts out the fat. Eating fresh will also ensure that all the good vitamins and minerals 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. Go for ripe but firm tomatoes. Tomatoes that give a little when squeezed but maintain their original form are the best choice. 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. Also remember that authentic green salsa recipes contain tomatillos instead of green tomatoes.

Many salsa recipes call for the addition of raw onions and chili peppers. Onions tend to have a strong, sometimes overwhelming, biting taste. You can avoid this by choosing white onions over the stronger purple ones. If you choose to, you can microwave onions for a short time to take out some of the strong taste. Go easy when adding chili peppers since they will definitely be hotter when eaten raw. To add more taste, season with 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. Just don't go crazy by blending to much. Salsas are best with slightly chunky textures rather than being too smooth. To blend the flavors of your salsa let it sit for a while. Some are OK to rest at room temperature, some are best chilled. Just remember the longer you let it sit the more water you lose from the fruits and vegetables.

Fresh salsas go well with heavy tasting dishes like smoked fish or meat. You can also enjoy the dish with plain tortillas as an appetizer or a beer or margarita match.