|
Salad
Salad Dressing
Salsa
Saté
Sauce
Sauce Chart
Sauerbraten
Sauerkraut
Sauté
Scald, to
Scale, to
Scallop, to
Scone
Sear, to
Season, to
Sesame Seed
Seviche
Shallot
Shell, to
Shellfish
Shellfish Chart
Sherbet
Shortbread
Shortcake
Shuck, to
Sieve, to
Sift, to
Simmer, to
Skim, to
Sliver, to
Smoke, to
Snow Pea
Sorbet
Soufflé
Soup
Sour Cream
Soy Sauce
Spaetzle
Spinach
Spoon Bread
Spring Roll
Sprout
Spumoni
Squash
Star Fruit
Steam, to
Steaming Chart
Steep, to
Stew
Stir, to
Stir-fry, to
Stock
Stollen
Strain, to
Strawberry
Streusel
Stroganoff
Strudel
Stuffing
Sugar
Sukiyaki
Sunflower Seed
Sushi
Sweet and Sour
Sweet Potato
Sweetened Condensed Milk
|
|
Salsa
|
|
|
|
|
|
|
Salsa is the Spanish word for sauce. In America, it is a generic term that refers to a large, diverse group of chunky, usually highly seasoned mixtures. Salsa has become a staple in America due to the popularity of Mexican and Tex-Mex cooking. This cooking popularized salsa cruda, an uncooked salsa made from tomatoes and chili peppers. Salsa verde is a green salsa made from tomatillos, green chilies and cilantro. Salsas can be made at home from fresh ingredients or purchased. They are used as a dip for chips, an ingredient for recipes and as a topping for tacos and burgers. Trendy salsas based on fruits (such as papaya, mango and peaches), corn, black beans and vegetables are gaining in popularity.
|
|
|
