Do you know why commercial salsa has surpassed ketchup as the most popular condiment?

In my experience with local Mexican cooks (friends, restauranteurs, etc.) the vinegar...

...is pretty common in salsas without tomatillos.

If there is too much vinegar added it gets too acidic, no doubt. Most of the cooks I know add a brewed cider vinegar, as it imparts a bit of depth with the acidity. I've also seen standard white vinegar used, but mostly the cider vinegar.

The sweetness of the tomatoes, if they are good and ripe, can overpower as well and the vinegar lends balance.

It may be a matter of taste, and vinegar 'to excess' would be a bad thing, but I see it as a pretty common addition here in Mexizona.

Michael

 
Agree completely. I've never seen a sweetner added to fresh salsa. If the tomatoes...

...are of good quality and ripe enough, there is no need for sweetner.

Michael

 
Michael, that's just it. I LOVE vinegar and I add it to all sorts of stuff...

it's like a little top bright note to heighten flavors and intensify things. But seriously, have you tasted that Trade Joe fresh salsa? It's like vinegar soup, and not a good vinegar either. I've tried adding splenda to it, and that's a losing battle. One would have to add a half cup of sugar to truly make a dent in the amount of vinegar they're putting in there.

 
It's funny that she puts sugar in her salsa and rails against putting any vinegar in it.

It's just the opposite in the kitchens I respect.

Salsa NEVER has sugar, and often has a splash of cider vinegar.

She's got it backwards if you ask me.

Michael

 
We've developed a fondness for Malagueta peppers in vinegar...

You use the vinegar (and can replace it and continue to use the peppers for awhile) to flavor and SPICE the food. They have a totally unique flavor, and since it's just a splash or a few drops the vinegar is fine. Recently I discovered that I prefer one brand (Pirata) over another (Talisco)...now I'm picky about malagueta pickled peppers!

http://www.amigofoods.com/pipimave90gr.html

 
That's pretty much how I make salsa fresca already...

Maybe with a little less jalapeno and a splash of Malagueta pepper vinegar... I've even come to the conclusion that my own canned tomatoes make better salsa than fresh winter-hot house tomatoes.

 
I love TJ's salsa. I have to wonder if we're talking about the same thing. Perhaps it varies

by region. I'm very sensitive to sourness and I grew up on restaurant salsa. I will check out the ingredient list next time I'm there.

 
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