Certainly when it became popular a few years back, traditional uncooked salsas were served almost everywhere as an alternative to the chip and dip. As Darlene sang the praises of her salsa swordfish, another friend insisted that she knew of the best salsa find yet. Stamford resident and businessman Rick Sarrell has been serving his shrimp salsa as a snack to friends at Sprite Island throughout the summer. Those who have tasted it swear it's the best salsa around. So there you go.
Salsa still serves well as a dipping snack.
There are no rules when it comes to what foods to serve your salsa with. Use your imagination and seasoned taste buds to decide which dishes it complements. The real trick to making salsa is to balance the flavors and the textures, making sure that the zing doesn't overwhelm, that the consistency isn't too runny or too thick and, most important, that it is flavorful. Salsa sources say that the flavor depends on using as fresh ingredients as possible. Fresh fruits and vegetables will make a better salsa when used at the height of their individual seasons.