Making good salsa was something of a unattainable quest for me for several years. At first, I wasn’t really quite sure what kind of salsa I really wanted. Was I trying to make a fresh salsa, or a cooked one? How about style? Traditional or Tex-Mex? What I definitely knew that I didn’t want was the spicy ketchup so commonly labeled salsa, sitting in jars on the store shelf.

While this crusade isn’t like my others, which usually centers around the ingredient list of whatever I’m replacing (turns out most salsas are pretty tame from the processed food standpoint), it was equally as important to me, and turned out to be solvable by sticking to similar principles.

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