don't reheat salsa. cook your salsa. charred tomatoes and peppers, garlic and onions with a splash of boiled water in a blender and you make a great salsa
alternatively boil the peppers and tomatoes in pot, if you don't like char flavor. also don't forget to add some salt. you can change the ratio of tomatoes to peppers to change spicyness. green tomatillos are great alternatives for tomatoes they have a tangier twist to tomatoes. dried peppers are also good and make for a more robust tasting salsa. though dried peppers don't usually go with tomatoes. but if you can make it work @ me.
reheating salsa is bad it removes spicyness, spicyness will kinda naturally decrease over time with salsa's. don't know the chemistry behind it but by experience thats wat it do, You only reheat when you'll be using the salsa in another dish. say as a sauce for some pulled chicken or pork. or as a marinade for grilled chicken or skirt steak (don't forget your herbs and oranges). That's all for now.
regardless the world of spicy sauces is expansive and global, salsa just means sauce but has spicy connotations in english
edit: (well in spanish too but it's basically the most common word for sauce I can think of right now, i'll need to research for synonyms)
So the type of salsa I have always eaten was freshly homemade and that's stuff 99% of the time was heated. My mom would boil the tomato, onion, garlic, and the chilli of choice. Once they are soft enough she would then put it in the blender and mix it with other spices. The salsa would still be heated after it was finished.
alternatively boil the peppers and tomatoes in pot, if you don't like char flavor. also don't forget to add some salt. you can change the ratio of tomatoes to peppers to change spicyness. green tomatillos are great alternatives for tomatoes they have a tangier twist to tomatoes. dried peppers are also good and make for a more robust tasting salsa. though dried peppers don't usually go with tomatoes. but if you can make it work @ me.
reheating salsa is bad it removes spicyness, spicyness will kinda naturally decrease over time with salsa's. don't know the chemistry behind it but by experience thats wat it do, You only reheat when you'll be using the salsa in another dish. say as a sauce for some pulled chicken or pork. or as a marinade for grilled chicken or skirt steak (don't forget your herbs and oranges). That's all for now.
edit: (well in spanish too but it's basically the most common word for sauce I can think of right now, i'll need to research for synonyms)