Do the salsa

Yield: 1 servings

Measure Ingredient
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\N \N [By Madeleine Greey]

Salsa is more than a natcho chip dip. It's a flavor-packed condiment or sauce that's easy to make.




Salsas offer a low-fat, high vitamin alternative to gravies and creamy sauces on entrees.


~ Salsa ia a Mexican word for sauce. Salasa verde refers to slasa based on fresh tomatillos (Mexican green tomatoes) and jalepeno peppers. Salsa ranchero is made withr oasted tomatoes and smoked chilies. Salsa fresca is an uncooked fresh relish.

~ The North American definition of slasa has been stretched to include any type of sauce, relish or chunky condiment that usually includes either tomatoes and/or fruit chunks, combined with lime juice, chilies and cilantro.

~ Commercial salsa is one of the fastest growing condiments.



While tomatoes are perfect, don't stop there. Make your next fresh salsa with mango, peach, cantaloupe, papaya, kiwi, green apples, pineapple, cucumber, avacado, sweet corn, sweet peppers or tomatillo.

Many of these ingredients combine well.



Red onions, scallions, lime or lemon juice, lime or lemon zest, vinegar, cilantro, parsley, jalapeno peppers, any type of fresh or dried chili pepper, cumin, oregano, fresh basil, black pepper, salt, etc.



~ Mexican cuisine finds salsa on all kinds of dishes, be it eggs, tacos, enchiladas, fajitas, burritoes and more.

~ Fresh fruit salsas are delicious on grilled entrees, such as mango salsa on swordfish, green apple salsa on pork chops or pineapple salsa on chicken.

~ Make a fast dip for chips or fresh vegetables by combining one part salsa with one part yogurt or light sour cream.

~ Toss salsa with pasta (hot or cold), mix it into burger patties, spoon it over grilled cheese sandwiches or on macaroni and cheese.

~ Make a Mexican bruschetta with a dollop of salsa spreadon a warm tortilla wedge.

~ Chicken and fish can be braised or baked in salsa, white wine and a little olive oil.

~ Salsa makes a great marinade (make sure it contains a liitle oil) for grilled fish, chicken or pork.



~ Most salsas improve in flavor if left to sit at least 30 minutes in the fridge before serving.

~ Fresh, homemade salsa doesn't last as long commercial brands. Keep it no more than a few days.

From The Column FOODsmarts: Do The Salsa by Madeleine Greey in The Toronto Star (3 September, 1995) Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 09-05-95

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