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Food and Wine Dictionary


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 salsa    [SAHL-sah]

The Mexican 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 CHILES and CILANTRO. A broad selection of salsas — fresh, canned or in jars — is available in supermarkets today. They 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 5 days. Unopened cooked salsas can be stored at room temperature for 6 months; once opened, refrigerate them for up to 1 month.

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


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