Judy Dodd, MS, RD, LDN, Giant Eagle® Corporate Nutritionist
What do you think of when you hear the word salsa? Tomatoes, chopped vegetables and some heat? Or a fruit sauce, with flavor blends that range from sweet to hot and spicy? Of course you may also think about a dance with a great beat and a Latino flair. Salsa is all of these things, but at Giant Eagle®, our emphasis is on the food form!
By definition, salsa is a sauce. Some culinary sources note the word salsa is derived from the latin salsa ("salty"), from sal ("salt") and related to the word salad. The Mexican-style salsa features tomatoes, vegetables like onion, bell and hot peppers and perhaps jicama, corn or beans comes to mind. Green salsa is often made from tomatillos, an ingredient with the appearance of small green tomatoes with a paper-like covering. Although Mayan and Mexican cuisines include salsa, similar blends can be found in Italian and Spanish cuisine, often with the name salsa cruda. And although salsa as a dip for veggies or tortilla chips stand out, look for salsa as a sauce, a topping for rounds of bread or toast and as a condiment for sandwiches and wraps.
The flavors and appearance add to the many faces of salsa and shape its versatility. Cilantro may be a predominant flavor, but so can parsley, onions, garlic, oregano or basil. Lemon or lime juice as well as vinegars bring more depth. Adding spice is traditional, with a wide range of choices. Easy-to-use canned green chilis, freshly chopped jalapeno, hot habaneras or even the milder sweet bell peppers are salsa starters, but so are cayenne, cumin, ginger or chili blends. The range of heat depends on the amount and types of peppers and spices used — from mild to fire-hot.
Traditionally, salsas were made with a mortar and pestle. Today, we have the advantage of blenders, food processors and food choppers that give us everything from a rough cut or chunky to an almost-smooth sauce with a tomato paste base. Fruit salsas have become increasingly popular, and are made using seasonal or tropical fruits. Cranberry, mango, papaya and pineapple are fruits frequently linked with the word salsa. Fresh Giant Eagle® Salsa comes in a variety of "heats," cuts and blends. And the good news: Giant Eagle® Fresh Salsa is on our gluten-free list. Add salsa to your list of ready-to-use choices. Canned and bottled salsas have a shelf life that allows you to stock this versatile ingredient or dip in your pantry for on-demand use! Here are some ideas for using salsa:
- Serve with scrambled eggs, as a sauce or as filling for an omelet.
- Give a turkey sandwich or wrap a Southwestern flair with a tomato salsa, or a new flavor with a cranberry salsa.
- Combine with yogurt or sour cream for a creamy dip or sauce.
- Add to meat loaf or meat balls (drain before adding).
- Combine with drained and rinsed canned beans for a side salad or condiment.
- Set up a salsa bar with different heats and blends for a tailgate. Have an assortment of raw veggies (add some jicama cut into sticks), corn chips, pita chips and small rounds of baguette bread or crackers.
Contact nutrition@gianteagle.com for some recipes for homemade salsa — but here is a favorite.
May 2010