salsas

Salsa is a broad category of sauces and condiments in Latin American and North American cuisines. The term 'salsa' comes from Spanish for sauce. In general, salsas are combinations of chili peppers or other vegetables or fruits, often with tomatoes or tomatillos, onions, cilantro or other herbs, and acid such as lime juice or vinegar. They can be cooked or fresh and range from smooth sauces to chunky relishes.

In Mexican cuisine, common varieties include salsa roja (red sauce, usually cooked with tomatoes and dried chiles), salsa verde (green sauce, based on tomatillos and green chiles), and pico de gallo (salsa fresca), a fresh, chunky mixture of chopped tomatoes, onions, jalapeños, cilantro, and lime. Fruit-based salsas use mango, pineapple, or peach to provide sweetness. Other regional styles include roasted tomato salsas, chipotle or habanero salsas, and green salsas using avocado or cilantro.

Uses of salsas vary widely. They are used as condiments or dips for tortilla chips, tacos, grilled meats, fish, or eggs; they can provide heat, acidity, and brightness to dishes. Preparation methods range from finely chopped ingredients to blended or pureed sauces; some are simmered to develop depth.

Storage and safety considerations include refrigerating fresh salsas and consuming them within a few days; cooked salsas can last longer. Proper handling helps prevent spoilage, and commercially prepared salsas can be shelf-stable when preserved.