2 Ripe Mango’s – diced
1/2 Red Bell Pepper – diced
1/2 Small Red Onion – finely diced
1 Jalapeno – seeded & finely diced
1 – 2 limes – juiced
1/4 C Cilantro
Pinch of Salt
Mix all ingredients together.
Serve with tortilla chips, taco’s, etc.
Music: Simon’s song By Dan Lebowitz
My Ol’ Lady’s Cookin’ Show
Salsa is a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They may be raw or cooked and are generally served at room temperature.
Though the word salsa means any kind of sauce in Spanish, in English, it refers specifically to these Mexican table sauces, especially to the chunky tomato-and-chilli-based pico de gallo, as well as to salsa verde.
Tortilla chips with salsa are a ubiquitous appetizer in Mexican-American restaurants, but not in Mexico itself.
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.
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. Tamales are often identified according to the type of salsa they are filled with, either salsa verde, salsa roja, salsa de rajas, or salsa de mole.
Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now used. Mexican salsas include:
Salsa roja, one of the two most common and well-known types of salsa, “red sauce”, is used as a condiment in Mexican and Southwestern (U.S.) cuisines; usually includes cooked tomatoes, chilli peppers, onion, garlic, and fresh cilantro (coriander).
Salsa cruda, “raw sauce”, is an uncooked mixture of chopped tomatoes, onions, jalapeño chillies, and cilantro.