Salsa
About
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.
Source
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.
Local
Common Recipes
Varieties
Salsa Fresca(Pico de Gallo)
Used on tacos and tostadas
Salsa roja
A mild spicy level for enchiladas and huevos rancheros, or spicier for antojitos such as tacos and quesadillas.
Salsa de Mole
Many different varieties of Mole, used in traditional cooking of Oaxaca and Pueblo
Nutritional Information
Based on a 100g portion 1
| name | amount |
|---|---|
| water | 0 g |
| energy | 0 kJ |
| protein | 0 g |
| fat | 0 g |
References
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USDA Fooddata Central Database -- https://fdc.nal.usda.gov ↩
