The Mexican and Spanish word for "sauce," which can signify cooked or fresh mixtures. Salsa cruda is "uncooked salsa"; salsa verde is "green salsa," which is typically based on tomatillos, green cilantro. Salsas can range in spiciness from mild to mouth-searing. Fresh salsas are located in a market's refrigerated section. At home, they should be tightly covered and refrigerated for up to five days. Unopened cooked salsas can be stored at room temperature for 6 months; once opened, refrigerate them for up to one month.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Homemade Salsa and Tortilla Chips
- Quick Plantain and Mango Salsa Plate
- Far Western Salsa
- Chile de Arbol Salsa (Red Salsa)
- Farm Stand Salsa