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: A dish of sauce or relish is as indispensable to the Mexican table as our salt, pepper, and mustard. Diana Kennedy, The Cuisines of Mexico
Syrian Jews in Mexico combine the Levantine dish kibbeh with salsa verde. Contents
1 History
2 Types
3 Prepared salsas
4 Importance of proper storage
5 See also
6 References
7 External links
History
The use of salsa as a table dip was first popularized by Mexican restaurants in the United States. In the 1980s, tomato-based Mexican-Style salsas gained in popularity. While some salsa fans do not consider jarred products to be real salsa cruda, their 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. 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.