Salsa (food)

Salsa
	A variety of salsas. clockwise from top: habanero, chipotle, chimichurri.
Type	Condiment
Region or state	Mexico
Main ingredients	Varies
	Media: Salsa;

Salsa encompasses 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.^[1]

Though the word salsa means any kind of sauce in Spanish, in English, it refers specifically to these Mexican table sauces, especially to the chunky tomato-and-chili-based pico de gallo, as well as to salsa verde.^[2]^[3]

Tortilla chips with salsa are a ubiquitous appetizer in Mexican-American restaurants, but not in Mexico itself.^[4]

A dish of sauce or relish is as indispensable to the Mexican table as our salt, pepper, and mustard.

Diana Kennedy, The Cuisines of Mexico^[5]

^ Smith, Andrew F. (2009). "Salsa". Oxford Companion to American Food and Drink. Oxford: Oxford University Press. p. 517. ISBN 978-0195387094.
^ "Salsa". Cambridge Dictionary. Cambridge. Archived from the original on 10 April 2023. Retrieved 8 September 2021.
^ "Salsa". Collins Dictionary. Archived from the original on 22 March 2023. Retrieved 8 September 2021.
^ Kamp, David (2006). The United States of Arugula. Broadway Books. p. 310. ISBN 0767915798.
^ Kennedy, Diana (1972). The Cuisines of Mexico. p. 296. ISBN 0060123443.

[1] Smith, Andrew F. (2009). "Salsa". Oxford Companion to American Food and Drink. Oxford: Oxford University Press. p. 517. ISBN 978-0195387094.

[2] "Salsa". Cambridge Dictionary. Cambridge. Archived from the original on 10 April 2023. Retrieved 8 September 2021.

[3] "Salsa". Collins Dictionary. Archived from the original on 22 March 2023. Retrieved 8 September 2021.

[4] Kamp, David (2006). The United States of Arugula. Broadway Books. p. 310. ISBN 0767915798.

[5] Kennedy, Diana (1972). The Cuisines of Mexico. p. 296. ISBN 0060123443.

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