How do you like your salsa? (refrigerator, organic, live in)

[nmguy]

Most unique salsa I've ever had was at Bandido Hideout on Central across from UNM.

It has a peanut base and a sweet taste.

La Norteñita, on Central near Wyoming, has an authentic-tasting red salsa that gets the taste buds working.

[GregW]

On just about everything from eggs in the morning to home made green chilli burgers in the afternoon. Salsa is considered a vegatable in my kitchen.

[domino]

I think salsa deserves a sub-forum.

[EnjoyEP]

Room temp for me.

Pico de gallo = chilled.

[tecpatl]

It should be homemade, not from a jar, and made with fresh ingredients.
It should have fresh cilantro. If I'm eating it it should be room temp. so that the flavors come out full bore. I've had a number of salsas served hot, with chips, in old Mexico, but the only warm one I've seen in the Mesilla Valley is at Si Senor on Lohman in LC. It's pretty good.

[Zoidberg]

Pretty strong opinions about salsa, I must say.

To those who didn't like my poll, I'm sorry. I felt adding seven other options would have diluted the results, which appear to come in 2-1 in favor of room temp salsa.

I'm surprised that so many people prefer salsa cold. I would have expected 4-1 in favor of non-chilled.

But in case you ever wondered how people liked their salsa, as I did, now you have a really good idea.

[domino]

I worry a little about some foods served at room temperature. I would prefer not to be served salsa that has been sitting out all day. But the bottom line is, flavor wins out over temperature - as long as it tastes good I can eat it with an ice pick.

[tecpatl]

Originally Posted by domino

I worry a little about some foods served at room temperature. I would prefer not to be served salsa that has been sitting out all day. But the bottom line is, flavor wins out over temperature - as long as it tastes good I can eat it with an ice pick.

In a restaurant you want chilly salsa...at home, where you control ingredients and handling, no.
The acidity of most salsas inhibits the growth of foodborne pathogens, but they certainly can occur. Bubbling is a bad sign, for example. But I'll take my chances.

[jsc23]

Depends on the type of salsa.

But, the idea that food-borne pathogens are inhibited by acidic salsas/marinades etc. is a fallacy... they seem to survive the high acidity of digestive enzymes well enough to cause food poisoning, for example

[gnubler]

I prefer room temp.

I've traveled to Sonora, Mexico a bit and once asked for some salsa at a restaurant. I was pleasantly surprised to receive a bowl of freshly chopped tomatoes, white onion, cilantro, and peppers. Delicious with chips!