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Thursday, March 28, 2019

Great Variety of Salsa

One aspect of Mexican cuisine is salsa fresca, hot salsa and salsa picante. These types of salsa are often used as dips. Salsa is often based, and includes ingredients such as onions, chilies and acid and herbs. Salsa can range from mild to extremely hot. While the Spanish call these sauces salsa the English language would not consider them a cooked sauce but one that is raw or near raw sauce that is used as dips

Through out the ages salsa has become very versatile. The traditional Mexican salsa was traditionally produced using the mortar and pestle. Today, salsa is made up of blenders are more commonly used. Wikipedia helps to define the various types of salsa:

  • A "red sauce" known as Salsa roja is used as a condiment in Mexican and Southwestern United States. This salsa includes tomatoes, chili peppers, onion, garlic and fresh cilantro
  • Salsa fresca or pico de gallo is made up of raw tomatoes, lime juice, chilies, onions , cilantro leaves and other chopped raw ingredients. 
  • salsa cruda or "raw sauce" is made up of chopped tomatoes, onions, jalapeno chilies and cilantro
  • The "green sauce" or salsa verde is made up of tomatilos 
  • A salsa considered to be "taco sauce" is made up on tomatillos and morita chili, tomato puree, vinegar and chili pepper
  • A sweet spicy salsa is made from mangoes and used to top nachos, garnish grilled chicken or fish. Substitute pineapple for mango to make a pineapple salsa. 
  • wnt a spicier salsa use chipotle salsa or habanero salsa
  • corn salsa is made from sweet corn with other ingredients

NO matter the type of salsa that you prefer the World Health Organization reminds you to be safe during care, prep and storage stages . E. Coli can be a potentially dangerous form of bacteria that can be 
found in the many raw varieties of salsa. Refrigeration is "the key to safe" 
sauces. Fresh lime juice and fresh garlic are also important ingredients 
that can prevent the growth of bacteria 

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