There are plenty of basic ingredients in salsa that give it flavor. The exact ingredient list will vary depending on the recipe but spicy chilies and sweet Roma tomatoes are relatively consistent staples. Other additions like tomatillo or cilantro are optional but they can really make the difference between a run-of-the-mill dip and one that’s bursting with fresh addictive flavor.
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How to make the SPICIEST homemade salsa!
If you’re looking for a more flavorful salsa one simple cilantro tip can effortlessly upgrade your dip. Start by using the entire plant stems included. While most salsa recipes that call for cilantro only use the leaves the stems of the cilantro plant are packed with a fresh sharp flavor making them a truly underrated choice for salsa. The stems’ cooling flavor brings balance to spicy salsa along with a satisfyingly subtle crunch to enhance the salsa’s texture.
Any type of salsa from green varieties like salsa verde to fresh varieties like pico de gallo can benefit from the presence of the whole cilantro plant. (Unless of course you're one of those people who hate cilantro. If you have a genetic variation in your olfactory receptors that makes cilantro taste like soap you totally get it.) But if you're a lucky cilantro lover who's curious to try this addition here's how to incorporate a whole cilantro plant into your salsa.
To use a whole cilantro plant in salsa you can add those refreshing leaves as you normally would. As for the rest of the plant you don’t need to do much else there either. To prepare cilantro stems for your salsa simply chop them up and toss them in with your usual ingredients. Whether you want to chop them finely or coarsely into large chunks is up to you and the flavor profile you’re looking for.
