Macha salsa from Elements Sazón. Photo courtesy of Elements Sazón

Cooks 2025 | Tips & Tricks

Beyond the Jar

written by Sandi Solomonson

Macha salsa from Elements Sazón. Photo courtesy of Elements Sazón

Creating your own salsa is easy and oh so delicious.

If you’re looking to add some zing to your meals, salsa is your secret weapon. From smoky to citrusy, chopped to blended, it’s the ultimate flavor booster. We’ve gathered expert tips and ideas to help you craft your own signature salsa and spark your creativity. So grab the tortillas and get ready to turn up the heat — both on the Scoville scale and in your kitchen.

Pair Up
Start by considering what foods your salsa will complement.

“What I am pairing it with (tortilla chips, fish, meat, vegetables) and the cooking technique of that ingredient — fried, grilled, sautéed … determine how food will taste and how the salsa will play with it,” says Lara Ritchie, culinary director at Nothing To It! Culinary Center in Reno.

Lara Ritchie, culinary director at Nothing To It! Culinary Center, prepares ingredients for her pineapple pico salsa. Photo by Josiah Hassler
Lara Ritchie, culinary director at Nothing To It! Culinary Center, prepares ingredients for her pineapple pico salsa. Photo by Josiah Hassler

Going Fresh
Great salsa starts with fresh, ripe ingredients. Choose tomatoes, tomatillos, fruits (sweet and not-so-sweet, including avocados and peppers), and nuts or seeds for brightness and depth of flavor. Chiles, peppers, and garlic should be free of blemishes. Here are some tips for your ingredient gathering:

  • Opt for fresh herbs such as cilantro, oregano, and parsley — skip the dried stuff.
  • The hotter the chile, the smaller it should be diced.
  • Microwave whole limes for about 15 seconds to coax out every drop of juice.
  • Deseed tomatoes to prevent watery salsa.
  • If you’re using iodized salt, go sparingly. Opt for kosher or sea salt if possible.

Essential Tools
Depending on your salsa style, you will need some basic tools:

  • Sharp knife and cutting board, for chopping
  • Blender or food processor, for smooth salsas
  • Heavy skillet or grill, to char ingredients or toast spices
  • Nonreactive containers such as glass, stainless steel, or that authentic serving bowl you picked up last year in Baja

With ingredients and tools assembled, you can chop, pound, char, purée, and craft endless varieties of salsa. Think beyond the tortilla chip: Salsa is a delicious addition to vegetarian dishes, wakes up pasta, and turns your morning eggs into a sensory playground. Of course, a dollop of salsa on your favorite Mexican food always is welcome.

Fire It Up with Salsa Macha
Reno-based Elements Sazón crafts small-batch salsa macha, an oil-based chile salsa rooted in co-owners Adriana Tamayo and Lidia Silva’s Michoacán heritage.

Macha salsa from Elements Sazón. Photo courtesy of Elements Sazón
Macha salsa from Elements Sazón. Photo courtesy of Elements Sazón

“Making a great macha salsa is well worth the extra effort. We roast every ingredient, including the garlic, chiles, pumpkin and sesame seeds — adding them to the oil to infuse a depth of smoky flavor and added crunch,” Silva shares. “Try adding some dried cranberries to the oil for sweetness. It’s so versatile.”

Silva and Tamayo suggest drizzling the oil over pizza, winter soups, deli sandwiches, or their favorite, avocado toast.

Get Creative
Use the recipe below as your salsa launching pad. Swap in summer peaches or mangoes, adjust the heat with different chiles, char the onions, or add an extra kick of spice. Stroll through your favorite farmers’ market for inspiration — seasonal chiles such as habaneros and jalapeños can take your salsa to the next level.

Whatever your preference, it’s time to craft your signature salsa, so it’s at the ready to elevate any dish when the craving strikes. With fresh ingredients, a touch of creativity, and, as Silva says, “a dash of love and tradition in every serving,” your salsa will go far beyond anything from a jar.

Print Recipe
PINEAPPLE PICO SALSA
Photo by Josiah Hassler
Prep Time15 minutes
Chill Time15 minutes
Servings: 2.5 cups
Author: Lara Ritchie, culinary director, Nothing To It! Culinary Center in Reno

Ingredients

  • ½ cup red onion finely diced
  • 1 large tomato seeded and diced
  • 1 cup fresh pineapple diced
  • ½ cup fresh cilantro chopped
  • ½ serrano pepper seeded, deveined, and finely chopped
  • 2 tablespoons fresh lime juice
  • Salt to taste

Instructions

  • Combine all the prepped ingredients in a bowl. Toss gently, taste, and season with salt. Mix well and refrigerate for at least 15 minutes so flavors can blend before serving.

RESOURCES

Nothing To It! Culinary Center
225 Crummer Lane, Reno
775-284-COOK · Nothingtoit.com

Elements Sazón Salsa Macha
Order it on Instagram at Elementssazon
775-360-9308 · Elementssazon@gmail.com

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