When squeezing citrus juice, you probably try to get the most juice out so as to not waste money or the fruit. However, there’s a culinary reason you might want to squeeze only almost all the way: to avoid too much bitterness.
Direct sunlight on lime juice causes severe burning and blistering of the skin, which may require an ER visit. I won’t post gross pics but feel free to Google! If you are applying lime juice to your skin, it should only be done if they are inside for the day.
Your chips, tacos, and grilled meats deserve the best. And by “best,” what we really mean is a salsa that’s chunky, saucy, scoopable, and packed with fiery, smoky, fresh flavor. You’re not going to find all that in a jarred supermarket salsa. For that kind of flavor, you’ve got to make your own at home. But first, read up on the most common mistakes people make for DIY salsa. Now pass us those tortillas.
You can also add a can of diced tomatoes along with the fresh ingredients to give a more blended look and flavor. Canned tomatoes have a flavor and texture that cannot be reproduced by just chopping up fresh tomatoes.
Marinating is a great way to get more flavor from sauces, soups, stews and chile. When making fresh salsa, then serving the next day, I will chop up some fresh tomatoes and onions and mix them in just before serving it, to give it a “fresh look.”