Add flavour with salsa

October 16, 2000 in In Season & Other Fresh Foods

Is the weather cooling off too much for your tastes? Add some heat to your plate instead with salsa. Sales of this bold and spicy condiment have been outstripping its rival ketchup for more than five years.

Although salsa has been served on the ranchos in California since the 1800s, salsa is not just a California or Mexican thing. These days it is being served on fine china in the best restaurants from coast to coast.

But what, exactly, is in salsa? For Mexicans, who started it all, salsa has always been an essential staple on the breakfast, lunch and dinner table. The classic recipe is a relish or condiment made of tomatoes, onion, cilantro, chiles and lime juice. There's also a green salsa made with tomatillos, a citrusy Mexican staple with a papery outer husk.

Some salsas are cooked; many are not. Fresh versions are usually best, if eaten within a few hours of making. Lately, innovative cooks have redefined salsa even further. The salsa that started as a dip to serve with corn chips is now a free-for-all dish that sometimes incorporates vegetables other than tomatoes. Some of the new salsas appearing in home kitchens and restaurants are made of carrots, jicama, cilantro, beets, mushrooms and even grilled corn. Most surprising of all is the wildly popular contemporary food fashion to use diced colorful fruit.

For some great salsa recipes follow this link

All research on this web site is the property of Leslie Beck and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.

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