Salsa, it can be said that salsa is America’s favorite condiment. We literally use it at every meal now. It can be found on scrambled eggs in the morning, or even on tacos and the like for the rest of the day. There are many different types of salsa. Salsa’s can be red, green, they can be chunky like a pico de gallo, or they can even be made of fruit and be both sweet and spicy. Salsa’s have their own unique terminology, salsa verde, salsa fresca, or even salsa cruda. These different terms each describe different qualities and characteristics of salsa.
Salsa roja, Red sauce – used as a condiment in Tex Mex, and in Mexican cooking. Ingredients are typically cooked tomatoes, chili peppers, onion, garlic and fresh herbs.
Salsa Cruda is a raw sauce, like pico de gallo. This style of salsa can be broken down into picada(“chopped sauce”), salsa fresca (“fresh sauce”), salsa bandera (“flag sauce”- the ingredients are green, red, white to resemble the Mexican flag).
Salsa Verde – used as a condiment, instead of using tomatoes, tomatillos are used.
Salsa negra – used as a condiment, made with dried peppers, garlic, onion, oil, and vinegar
Salsa taquera – used as a condiment, Made with tomatillos and mortia chili Salsa Ranchera
Salsa Ranchera – used as a condiment or part of a dish such as enchiladas, or a sauce with chilie rellano. These salsas are cooked and generally served warm. They are often chunky, and packed full of onions, and peppers. Black pepper often has a prominent note in these types of peppers.
Guacamole – often served as a side dish, or even as part of a main dish. Avocado based salsa that typically includes tomatoes, onions, garlic, cilantro, and some lemon or lime juice.
As you can see there is a large variety of salsa that can be served. Salsa can be a simple condiment, or even as part of a main dish, such as guacamole. You can order guacamole tacos in some Mexican restaurants. Salsa isn’t just for tacos anymore, salsa can be a part of any meal, as there are so many different types of salsa.