Title: Salsa (sauce) - Wikipedia
Headings: Salsa (sauce)
Salsa (sauce)
Salsa
Contents
History
Types
Prepared salsas
Importance of proper storage
See also
References
External links

Content: Salsa cruda, "raw sauce", is an uncooked mixture of chopped tomatoes, onions, jalapeño chilies, and cilantro. Prepared salsas
Jarred salsa's widespread availability and long shelf life have been credited with much of salsa's enormous popularity in states outside the southwest, especially in areas where salsa is not a traditional part of the cuisine. In 1992, the dollar value of salsa sales in the United States exceeded those of tomato ketchup. Importance of proper storage
A salsa bar at a Mexican restaurant in California
The WHO says care should be taken in the preparation and storage of salsa and any other types of sauces, since many raw-served varieties can act as growth media for potentially dangerous bacteria, especially when unrefrigerated. In 2002 a study by the University of Texas–Houston, found sauces contaminated with E. coli in: 66% of the sauces from restaurants tested in Guadalajara, Jalisco, Mexico
40% of those from restaurants tested in Houston, Texas
In 2010 the CDC reported that 1 in 25 foodborne illnesses between 1998 and 2008 was traced back to restaurant sauces (carelessly prepared or stored). A 2010 paper on salsa food hygiene described refrigeration as "the key" to safe sauces. This study also found that fresh lime juice and fresh garlic (but not powdered garlic) would prevent the growth of Salmonella. See also
food portal
List of condiments
List of dips
List of Mexican dishes
Hot sauce
Mole sauce
Sofrito
Matbukha
Galayet bandora
Ajika
References
^ Sharon Hudgins, "Salsa" in Andrew F. Smith, ed., Oxford Companion to American Food and Drink, 2009, ISBN 0195387090, p. 517
^ David Kamp, The United States of Arugula, 2006, ISBN 0767915798, p. 310
^ Diana Kennedy, The Cuisines of Mexico, 1972, ISBN 0060123443, p. 296
^ Taste, Politics, and Identities in Mexican Food.