When I think of salsa, I tend to think of the more acidic varieties that have a very deep flavor, firm, but with plenty of flavorful juice and relatively few seeds. Nothing worse than a bland or mealy salsa at one end of the spectrum and totally watery and full of seeds at the other, but certainly sweet AND acidic to complement the other delicious ingredients. I prefer to drop them in boiling water for a few seconds to remove the skins.
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