Is it a condiment, is it a sauce or is it a type of food? The academic debate raging around the classification of the salsa is as hot as the salsa itself. However, true salsa-lovers leave the pigeon-holing of salsa to the academicians, while they heartily tuck into their favourite type of salsa with gusto. To them, it does not matter what category the salsa comes under; a salsa by any other name tastes just as spicy!

The versatility and the adaptability of the salsa makes it an easy dish for even a novice cook to whip up. Once you’ve got the basics you can mix and match different combinations of ingredients to create a salsa that has its own personality. Learning to cook a salsa is not much different from learning to dance the salsa; it requires a lot of fire and rhythm and you can innovate as you go along.

At its most basic what you would require are chopped or pureed tomatoes and finely chopped onions, chilies and cilantro. Other than that you can vary the techniques and try out various combinations of vegetables, herbs and spices for salsas that taste different every time. Of course you’ll want to write it down so that you’ll remember the proportion of the ingredients the next time you want to reproduce the very same-tasting salsa.

In additional to tomatoes, the other fruits and vegetables that go well in any salsa include tomatillos, melons, mangos, pineapples, papayas, peaches, plums and cucumbers. Bell pepper, avocado, jicama, radish and fresh corn kernel add flavor, texture and color to any salsa. Parsley, oregano, basil and mint taste exceptional when combined with fresh fruits and vegetables.

Hints & Tips that will help you enjoy your salsa journey

The most common reason why people hesitate to prepare salsa at home is because it does involve a lot of chopping and slicing, which can be fairly time-consuming. While some amount of chopping is unavoidable, don’t let that put you off. Remember, innovation is key when preparing the salsa. If you are chunky-salsa aficionado, then you would have to take the time to chop the necessary quantity of tomatoes, garlic and herbs.

For a smoother salsa that tastes just as good and saves you loads of time as well, puree the tomatoes, herbs and garlic in the blender. Can't find a big enough bowl – what about your crock pot bowl. Don’t forget to toss the garlic and herbs into the blender first, run the mixer for a while and only then add the tomatoes. Garlic and herbs are easier to mince or puree without tomatoes, which tend to make the mixture too runny.

Most other salsa ingredients are better chopped by hand so you can control the size and shape of the cut pieces. More than the taste, this has a huge influence on the way the finished salsa looks when it is served.

Onions have to be diced by hand and never pureed. Onions that are pulverized in a blender release an overwhelming aroma that is sure to overpower the whole dish.

Should you cook your salsa or serve it uncooked? Raw salsa, also called “Salsa Cruda” has a refreshing, tangy taste. On the other hand roasting the garlic, tomatoes and chilies will give your salsa a rich, smoky flavor that is sure to please any salsa-loving palette.

Serve it as it is or go on to use it in cooking. Salsa adds flavor and texture to many dishes this slow cooker chicken recipe uses salsa to great affect.

Experiment! Experiment! Experiment!

Although cilantro is the mainstay of most traditional salsas, play around with other herbs such as oregano, basil, parsley and mint to give your salsa a mysteriously different taste.

As for which type of chili is best, your only limiting factor is the choice available to you at your local food market.

Experiment with different herbs and flavors as well as spicy, sour and sweet flavors. After all, that’s how all family secret recipes started out.