Salsa Medium

Salsa Medium from Esplanda sits in the middle of the heat range. Salsas sold as medium usually give a steady warmth that builds on the finish without covering the tomato, onion and pepper underneath. The listing doesn't state the ingredient list, texture or chile variety, so check the label for those. Expect a sauce that suits both casual dipping and cooking. Served straight from the jar, it works best at cool room temperature or lightly chilled. Cold from the fridge, the flavors tend to go quiet, so let it sit for ten to fifteen minutes after opening. A small ceramic or glass bowl keeps it looking tidy and lets you stir in a squeeze of lime or a pinch of chopped cilantro. If the salsa is on the thin side, a spoon is easier than a chip for portioning it onto plates. Plain tortilla chips are the obvious match, and a medium heat level means they don't need to be heavily seasoned. Beyond the bowl, it can go over scrambled or fried eggs, into a quesadilla, onto grilled chicken or fish tacos, or stirred into rice and bean dishes. A spoonful with sour cream or mashed avocado makes a quick dip that softens the heat for people who prefer it milder. Cheese-heavy foods such as nachos, baked potatoes and grilled cheese sandwiches balance the acidity and spice well. For drinks, medium-heat salsa generally pairs with cold, crisp options that refresh the palate: light lagers, pilsners and Mexican-style beers, or a dry, high-acid white wine like a Sauvignon Blanc. Margaritas and Palomas are natural partners, since the lime and citrus echo the salsa's tomato brightness. Serve beer in a pint glass or pilsner glass, and cocktails in a rocks glass or stemmed margarita glass. Very sweet or heavily oaked drinks tend to clash with the spice, so skip those.