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: In 1992, the dollar value of salsa sales in the United States exceeded those of tomato ketchup. Mango pineapple salsa, made with jalapeños, red onion, and cilantro (coriander), served in a ramekin
Tomato-based salsas later found competition from salsas made with fruit, corn or black beans. Since the 2000s sweet salsas combining fruits with peppers like habanero, Scotch bonnet and datil have grown in popularity and are served with frozen dessert, cheesecakes and pound cakes. In the United States, salsa is used in marinades, salad dressings, stews and cooked sauces. In addition to accompanying various fish, poultry and meat dishes, it is also used as a condiment for baked potatoes, pasta dishes and pizza. Types
Various types of Mexican salsas, including moles
A chorizo and egg breakfast burrito with salsa
Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings. Salsa fresca is fresh salsa made with tomatoes and hot peppers. Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas and other dishes. Chiltomate is a widely used base sauce made of tomatoes and chiles. The type of pepper used for chiltomate varies by region, with fresh green chiles being more common than habanero in Chiapas.