Everyone loves salsa. It has even topped ketchup in some sales reports as America’s most popular condiment.
Salsa, which means “sauce” in Spanish, can be cooked or raw (also called salsa cruda).
There are endless variations on salsa. Some are made with tomatoes, while salsa verde, or green salsa, includes tomatillos, green chilies and cilantro. Some varieties of salsa are pureed, while others leave chunky pieces of fruits or veggies in the mix.
Don’t confuse salsa with relish, a term that refers to cooked, pickled and chopped veggies or fruits.
A half-cup of oil-free salsa (that’s eight tablespoons) typically ranges from 25 to 40 calories and contains minimal fat. The jarred varieties typically use a small amount of added fat, and mix-ins, like beans or sweeter fruits, can also raise the calorie count. Check the label for specifics.
Fresh salsa is also healthier than other condiments, like fat-laden mayo, ketchup with high-fructose corn syrup or sugary honey mustard. You also get the benefits of fruits and veggies without added preservatives.
It’s not hard to prepare your own salsa.
If you’re a first-timer, start with a simple chopped tomato salsa. Just mix together two pounds of plum tomatoes, an onion, one or two yellow bell peppers, one or two jalapenos, a tablespoon of limejuice and salt and fresh cilantro to taste.
Finely chop the produce by hand. Your fresh salsa will keep in the fridge for up to a week.
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