Salsa products have become the major food in America and are used in every meal. It is used right from the omelettes in the breakfast to chicken breast eaten in dinner. 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.
Types of Salsa Products:
Roja- Red sauce – used as a condiment in Tex Mex, and in Mexican cooking. Ingredients are cooked tomatoes, chili peppers, onion, garlic and fresh herbs.
Cruda is a raw sauce, like pico de gallo. This style of salsa can be broken down into chopped sauce fresh sauce flag sauce – the ingredients are green, red, and white to resemble the Mexican flag
Verde – used as a condiment, instead of using tomatoes, tomatillos are used.
Negra – used as a condiment, made up with dried peppers, garlic, onion, oil, and vinegar
Taquera – used as a condiment, made up with tomatillos and mortia chili Salsa Ranchera
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.
Variety of styles can be used while serving salsa products, it can be a simple condiment, or even as part of a main dish, such as guacamole. It can be part of any meal.