Food - Drink
You Should Skip These Overpowering Ingredients For Homemade Salsa
By KAREN HART
Creating a perfect salsa is all about balance, and acid is an essential part of a refreshing flavor profile. However, some acidic ingredients don't work so well in a classic salsa.
Citrus juice and/or vinegar are traditional sources of acid in a basic salsa. However, you shouldn't add citrus zest, which is too perfumy and has an overwhelming fragrance.
Champagne and rice vinegar can be lovely in a vinaigrette or marinade, but neither should be your first choice for a salsa. Their unique flavors are distracting and too sweet.
Bon Appetit also says to stay clear of balsamic and apple cider vinegar. Syrupy balsamic and fruity cider vinegar have non-traditional flavors that can make your salsa taste "off."
Customizing your salsa is half the fun, but you should stick to plain old white or red vinegar for the cleanest flavor that also enhances the other flavors in your recipe.
Vinegar and other acidic ingredients bring out flavors much like salt does, and this works best when the vinegar itself is neutral. Another thing to keep in mind is quantities.
Using the right vinegar and citrus juice (not zest) will put you on the right path, but don't add too much of these, or you could end up with a mouth-puckeringly tart salsa.