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: Tamales are often identified according to the type of salsa they are filled with, either salsa verde, salsa roja, salsa de rajas or salsa de mole. Mexican salsas were traditionally produced using the mortar and pestle -like molcajete, although blenders are now used. Mexican salsas include: Salsa roja, one of the two most common and well known types of salsa, "red sauce", is used as a condiment in Mexican and Southwestern (U.S.) cuisines; usually includes cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro (coriander). 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: