Salsa

Do you do a jig or does your mouth water when you hear of salsa?

Salsa is a condiment popularly used as a dip or flavouring in a variety of dishes, and it often has a spicy flavour.
‘Salsa’ can be translated from Spanish as ‘sauce’ and the term originates from the same word in Latin, meaning ‘salt’.
Tomato and chili pepper are the typical primary ingredients of salsa, although the tomato can be substituted with ingredients like mango and pineapple, while onion, spices, avocado and corn are common additions.
Traditionally, salsa ingredients are crushed together using a mortar and pestle type tool, although many modern recipes use a blender, or are simply chopped instead.
Salsa can range from being a somewhat smooth and runny sauce, to quite a chunky mixture, and it is generally served cold or at room temperature.

Salsa originated from at least as early as the 1500s by native people from regions in Central and South America.
Commercialised salsa was only first produced in the United States in 1916, by Charles Erath, from New Orleans, despite being so close in distance, to the fresh product’s origins centuries prior.
Salsa is most popularly used in Mexican dishes; and it is often served with meat and seafood; as a side; or with corn chips.
Salsa is sometimes cooked and packaged in containers made of glass, giving it a long shelf life, and it is readily available in supermarkets, while fresh salsa can often be found in shops in plastic containers.
Some salsa ingredients may be cooked prior to chopping or crushing, and sometimes the ingredients are cooked all together, prior to serving, while other recipes have all of the ingredients served raw.

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