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Salsa

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The Mexican contribution to the condiment pantry. Unlike chutney it is served uncooked to emphasize the fresh flavors and texture of the ingredients.

The traditional salsas use chopped tomatoes and chile peppers as a base with the addition of lime, cilantro and garlic.

Today's salsas are made from a broad list of fruits and vegetables but the tomato salsa still reins as king because of the interest in Tex-Mex and its use as a dip for tortilla chips.

Fruit Salsa made of pineapple, mango or citrus offer a hot and sweet balance to grilled foods, poultry and fish.

Sweeteners Condiments Flour Grain Pasta Yeast Oils Vinegar Chocolate Coffee Tea


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