Salsas and dressings are an easy way to add flavor to your meals without a lot of effort. A fresh tomato salsa or chimichurri sauce can instantly make grilled meat, fish or vegetables more interesting. A creamy ranch dressing is perfect for topping a fresh salad. Homemade dressings and salsas also make great gifts for foodie friends. Here are some tips for making your own salsas, dressings and sauces at home.
Fresh herbs are key to flavorful salsas and dressings. Cilantro, mint, basil and chives are all great options. Wash and pat the herbs dry, then roughly chop them and add to your salsa or dressing. The herbs will add flavor and color. You can also substitute some of the fresh herbs for dried herbs if fresh are not available. Use about 1/3 the amount of dried herbs compared to fresh.
Citrus juice is a great way to add brightness to salsas, dressings and sauces. Lime juice is a natural for Mexican-inspired salsas, while lemon juice works well in dressings and chimichurri sauce. Orange juice can also be used for a sweeter salsa or dressing. Start with 2-3 tablespoons of juice and add more to taste.
Chiles provide heat and spice to salsas, hot sauces and some dressings. Use mild chiles like Anaheim or poblano for just a bit of heat, or spicier chiles like jalapeno or serrano for more kick. You can also use crushed red pepper flakes for heat. Start with 1/2 chile or 1/4 teaspoon of red pepper flakes and add more based on your desired heat level.
Nuts and seeds are a great way to add creaminess, protein and healthy fats to dressings and salsas. Almonds, walnuts, pumpkin and sunflower seeds all work well. Soak the nuts for at least 30 minutes, then drain and puree them with some of the other dressing or salsa ingredients. Start with 1/4 to 1/2 cup of nuts and add more depending on how creamy you want the end result.
A vinegar or citrus provides acidity to balance flavors in dressings, salsas and sauces. Red wine vinegar, white wine vinegar, champagne vinegar and lime juice all work great. For most dressings and salsas, start with 1 to 2 tablespoons of vinegar or citrus juice and add more to taste. The acidity helps balance flavors and gives the dish some brightness.