What Temperature Should Salsa Be Served At?

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Salsa is a common dish at restaurants or parties, and it can even be enjoyed as a mid-day snack. The delicious dip is extremely versatile and can be made with a variety of ingredients. Salsa is commonly made with tomatoes, onions, peppers, and herbs. However, it can also be made with jalapeños, pineapples, or tomatillos. As for texture, you could opt for a chunky texture or a more blended salsa. Given that there are little-to-no rules when it comes to salsa, how do you know the best way to enjoy it? Chowhound spoke exclusively with Rick Martinez, author of the cookbook "Salsa Daddy: Dip Your Way Into Mexican Cooking," to talk about how to serve the delicious dip. Specifically, he shared the best temperature for serving salsa.

Whether you are serving a five-ingredient classic pico de gallo or doctoring up a jar of store-bought salsa, Martinez says the temperature all comes down to preference. "No rules — eat it how you like it," the chef explains, noting that he prefers his salsa on the colder side. "I generally eat it as soon as I finish making it. Or if it is leftover and in the fridge, I like it cooler than room temp, but not ice cold," Martinez says.

Now, if you are making salsa from scratch and still want to enjoy it colder than room temperature, all you have to do is start with cold ingredients. Then, when you are done making the salsa, it will still have a bit of a chill to it.

If you have already made the salsa, how do you get it to room temperature? First, homemade salsa and opened jars of store-bought salsa should always be stored in the refrigerator. If you purchased a fresh salsa from the cold section of the grocery store, that too should go straight into the fridge at home. From there, open store-bought salsa typically lasts a week or two, while homemade salsa only lasts a few days to a week.

Eating the salsa straight from the fridge will result in a cold salsa. Some people enjoy their salsa cold and will be happy to devour it right away. However, if you think the salsa's texture is more palatable at room temperature, for whatever reason, there is an easy way to reach the desired temperature. Rick Martinez says, "I pull it out of the fridge while I am cooking to take the chill off, and by the time I am finished making whatever I want to put it on, it is the perfect temp — cool but not cold."

So, if you are making tacos or quesadillas to have with your salsa, pull the salsa out of the fridge while you are making your meal. That way, after 10 to 15 minutes have passed, the salsa has warmed up slightly. Or if you are serving the salsa with tortilla chips, let the salsa sit on the counter for a few minutes prior to snack time.