You will never be able to convince me that salsa is not the most versatile food on the planet.
You can make it out of almost anything, with tomato being the front-runner. But I have a version that uses oranges and roasted tomatillos that is divine. And a cabbage based salsa that people can’t stop eating, plus it’s great on fish taco.
It can be the simplest combination of chopped, juicy, ripe tomatoes with chopped onions, some minced jalapenos for tingle, fresh cilantro for herby goodness and a sprinkle of salt to bring it all together. There are complicated unions of black beans and fruit that I don’t understand but I would be willing to try. There is mango salsa, a condiment about which epic poems should be written and anthems should be sung.
And does any other food perform so many duties? You dip tortilla chips or carrot sticks into salsa. You can mix in some sour cream and serve it cold, or mix in some
cream cheese or Velveeta and serve it hot! Cram it between two tortillas with some cheese and you have a quesadilla!
Add some vinegar and olive oil, you’ve got a salad dressing. Add some mayo, and you’ve got a dressing for coleslaw, or something to spread on burgers.
It works as a pasta sauce. It works as a pizza sauce. You can cook chicken parts or pork chops in it. You can use it to transform avocados into guacamole, which is another kind of magic.
It’s been added to egg, chicken, pasta and potato salads, to the betterment of all involved.
Eggs. Salsa does beautiful things to and with eggs.
It can be green, red, black, purple or any combination thereof. The heat level can range from just tangy with no heat to blistering the skin off the inside of your mouth.
It’s all good. It’s all salsa.
Where are my chips?