A Salsa Dance

This festive salsa features lightly poached shrimp infused with citrus juice and spice.

A smattering of fresh, vitamin-rich vegetables joins the fiesta for a light and vibrant salsa. Lynda Balslev for Tastefood

A salsa is much more than a spicy red or green sauce to swipe with chips. Salsas are a dance of ingredients that collide and crunch in your mouth and pop with sweet, juicy, spicy flavors.

Each ingredient plays a role in creating a salsa. The key is to gather a tasty team that provides a fiesta of color, flavor, and texture. While the variations are potentially endless, a few general tips will help to create the perfect bite.

Cut and dice the ingredients in uniform size. Keep the pieces small to ensure that every ingredient is present in each bite. Aim for a variety of textures, such as crispy vegetables, juicy fruit, leafy herbs—even creamy beans. Choose bold and bright colors: We eat with our eyes, and salsas should look like a party on a plate (or in the bowl).

Most important, check the flavor boxes with a combination of sweet, salt, acid, and heat. Sweetness can be in the form of vegetables, such as corn kernels and red bell peppers, or diced fruit, such as pineapple, stone fruit, or mangoes. Tart and tangy are achieved with acidic ingredients, such as winey plums, a squeeze of citrus, or a splash of vinegar. Heat is delivered by chiles, hot sauce, red chili flakes, or simply an embarrassing amount of freshly ground black pepper. And remember to taste, taste, taste as you build the salsa.

This festive salsa features lightly poached shrimp infused with citrus juice and spice. Shrimp are naturally low in calories and rich in nutrients and antioxidants, including iodine and omega-3 fatty acids. A smattering of fresh, vitamin-rich vegetables joins the fiesta for a light and vibrant salsa. Serve with tortilla chips or spoon onto individual tostadas for serving.

Mojo Shrimp Salsa

Active time: 15 minutes Total time: 15 minutes, plus cooling and refrigerating time

Serves 6 to 8 as an appetizer

• 1 pound large (18/20) shrimp, shelled, deveined
• Corn kernels from 1 ear of yellow corn (or 1 cup defrosted frozen corn)
• 1 medium red bell pepper, finely diced
• 1 small poblano pepper, finely diced
• 1/2 small red onion, finely chopped
• 1 garlic clove, grated
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon kosher salt, or more to taste
• 1/4 teaspoon cayenne
• 1/2 cup (packed) chopped cilantro leaves
• Tortilla chips, for serving

Bring a large pot of salted water to a boil. Add the shrimp, then cover the pot and remove from the heat. Let the shrimp poach until bright in color and just cooked through, 2 to 3 minutes, depending on size. Drain and cool the shrimp until they’re cool to the touch, then cut into small chunks.

Place all the remaining ingredients, except the cilantro, in a large bowl. Add the shrimp and mix well to combine. Cover and refrigerate the salsa for at least 1 hour or up to 6 hours, stirring occasionally.

When ready to serve, stir in the cilantro. Serve with tortilla chips.

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