|Shrimp and Black Bean Salsa Taco with Avocado|
|Black Bean Salsa|
The basic rules for making salsas are:
1. Pick a fruit or fruits: tomatoes, tomatillos, sweet peppers, papaya, mango, pineapple, kiwi, strawberry, peach, nectarine, etc. The fruits are the primary flavoring. In this case, I used tomatoes and sweet peppers.
2. Pick an onion or onions: red, yellow, white, green, shallots, garlic, leeks. The onions add crunch and some acidity. Here I used three onions: red, green, and garlic.
3. Chop a bunch of cilantro. You could use other herbs, but cilantro (or culantro) is almost always what you want.
4. Pick some heat: fresh green or red chile, pickled chile, chile sauce, chipotle adobo, crushed chiles, etc. I used a little smoky chipotle adobo in this salsa.
5. Pick an acid: lime juice, lemon juice, sour orange juice, other citrus, vinegar of any kind, tamarind, etc. The acid is key. Salsa needs to perk up your palate and for that, it needs to have an acid twang. I used lime juice.
And that's it. How you improvise and embellish is up to you. I love to add vanilla to mango or pineapple salsas. I love to add black beans to almost any salsa. Go, experiment, enjoy.