«When you're done with a base batch, its common for manufacturers to divide the batch into 100 gallons to make hot salsa, and 100 gallons
for sweet salsa.
I'm a particular fan of making a
little sweet salsa with fresh blueberries, toasted, sliced almonds, and toasted shards of unsweetened coconut — you know me and my need for something crunchy.
The spicy -
sweet salsa gives your dish a tongue - tingling flavor kick, no additives required.
During summertime, we love to eat strawberries in salads, smoothies, sliced atop hot or cold cereal bowls, and
in sweet salsas.
I served
this sweet salsa with baked tortilla chips alongside these fresh fish tacos.
Because I love crispy sprouts bathed in a «bee stung» Sriracha - agave sauce, I made a Sriracha sour cream and used
a sweeter salsa; pineapple in my case.
These sweet salsas work well almost anywhere you'd use regular salsas.
You will love the vibrant pink color and dipping the savory tortilla chips into
this sweet salsa!
Coming in to season in June are bright, juicy strawberries, which make the base of
a sweet salsa.