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Extension > Food > Food Safety > Preserving and Preparing > Tomatoes and Salsa > Salsa: Types and Styles

Tomatoes and Salsa

Salsa: Types and Styles

By Carol Ann Burtness, Extension Educator — Food Safety

Revised 2014 by Suzanne Driessen, Extension Educator — Food Safety

Types of Salsa

Salsa (SAL-saw) is a Spanish word for sauce. Today, salsa has replaced ketchup as the most popular condiment in the world! There are many tomato-based salsa recipes available (see "Canning Salsa Safely" resource below). Other salsas gaining popularity include fruit salsas, based on papaya, mango and peaches, (see "Sensational Salsas" resource below) and vegetable salsas based on corn and black beans.

Salsa Styles

Vegetable Salsas

Popular vegetables for salsa include corn, dried beans and peas, artichokes and even sweet potatoes and eggplants. Many of these salsas can be warmed and served as a side dish in place of a vegetable or as a spread on sandwiches. Some of the lighter vegetable salsas can be served as a salad or used as a salad dressing.

Fruit Salsas

The combination of hot and sweet is a favorite with many people. You can use just about any fruit; tropical blends (e.g. bananas, pineapples, mangoes and papayas) are popular. Freshly prepared fruit salsas are the most perishable. Use only the freshest of fruits or substitute dried fruits. Avoid using frozen fruits because the texture will be affected. Fruit salsas can be served either hot or cold; they go well with fish or poultry and are great with desserts. Use them as a topping for ice cream or as a filling for a tart or pastry.

Sources

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