Wikimedia Commons has media related to Salsa (sauce). 'Survival and growth of Salmonella in salsa and related ingredients'. ^ Ma L Zhang G Gerner-Smidt P Tauxe RV Doyle MP (March 2010).^ 'Salsa and Guacamole Increasingly Important Causes of Foodborne Disease'.Allow to simmer until sauce has reduced, then remove salsa brava from heat. This Mexican eatery is very much a cut above the rest. This is the little restaurant that could and always makes the dining experience something to keep coming back for more. Add lemon juice, crushed tomatoes, and chopped parsley. Salsa Brava Mexican Grill is off the beaten path, but worth the effort to find it for lunch and dinner. Add flour, remaining smoked paprika powder, and sugar and stir to combine. Add onions and garlic, and sauté for approx. 'Surface decontamination of fruits and vegetables eaten raw: a review' (PDF). Heat remaining olive oil in a frying pan set over medium-high heat. ^ The Oxford Encyclopedia of Food and Drink in America.^ 'Ketchup? Catsup? Ke-cap? / Whatever the name, a squirt of red can change everything'.^ Diana Kennedy, The Cuisines of Mexico, 1972, ISBN 0060123443, p.^ David Kamp, The United States of Arugula, 2006, ISBN 0767915798, p.Smith, ed., Oxford Companion to American Food and Drink, 2009, ISBN 0195387090, p. ^ Sharon Hudgins, 'Salsa' in Andrew F.Salsa cruda, 'raw sauce', is an uncooked mixture of chopped tomatoes, onions, jalapeño chilies, and cilantro.

Salsa roja, one of the two most common and well known types of salsa, 'red sauce', is used as a condiment in Mexican and Southwestern (U.S.) cuisines usually includes cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro (coriander).Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now used. Tamales are often identified according to the type of salsa they are filled with, either salsa verde, salsa roja, salsa de rajas, or salsa de mole.

The type of pepper used for chiltomate varies by region, with fresh green chiles being more common than habanero in Chiapas. Chiltomate is a widely used base sauce made of tomatoes and chiles. Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes. Salsa fresca is fresh salsa made with tomatoes and hot peppers. Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings. A chorizo and egg breakfast burrito with salsa

Salsa brava