![]() ![]() ![]() Salsa originated with the Incas, as well as the Aztecs and Mayans. The sauces are pureed, semi-chunky, or chopped. The salsas many of us think of are salsa fresca or salsa cruda, fresh sauce served as a condiment with a Mexican meal. In Italian or Spanish, salsa can refer to any type of sauce, but in English, it usually refers to the spicy, often tomato-based hot sauces typical of Mexican cuisine, particularly those used as dips. On top of potato wedges, it makes the dish patatas bravas, typical of tapas bars in Spain. Salsa brava, "wild sauce": a mildly spicy sauce, often flavored with paprika. Though it contains none, it imparts a characteristic flavor reminiscent of black pepper. Typically served warm, it possesses a thick, soupy quality. Salsa ranchera, "ranch-style sauce": made with tomatoes, various chilies, and spices. Salsa taquera, "Taco sauce": Made with tomatillos and morita chili. ![]()
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