Salsa comes from the Spanish word for “sauce,” some salsas are fresh and others cooked. Chiles give them that characteristic kick.
Pico de gallo is another name often used for uncooked salsa
Look for large juicy tomatoes when you make salsa. Removing the seeds is easy with a small spoon. Hold the quartered tomato over a bowl to catch the seeds and juice as you scoop them out, and use it in the salsa if you like.
To make a black bean salsa: Stir in 1 can (15 oz.) black beans, drained and rinsed. Makes 5 cups salsa.
Store tomatoes at room temperature for the best flavor and texture. Refrigeration make tomatoes mushy and will cause them to lose flavor quickly.
To seed a tomato, cut the tomato crosswise in half and squeeze each half gently over a bowl to remove the seeds.