What do you understand by the term ‘salsa’?  Is it the spicy tomato mush in a jar or finely diced fresh ingredients?

Here is the definition from the font of all knowledge, Wikipedia.

“Salsa is the Spanish term for sauce, and in English-speaking countries usually refers to the often tomato-based, hot sauces typical of Mexican cuisine, particularly those used as dips.”

When I had an abundance of fresh mangoes a few weeks ago, I found a recipe on the internet for mango salsa.  It included diced mango, red onion, coriander and lime juice.  As usual, I improvised and used mango, brown onion, parsley and lemon juice!  It was delicious served with grilled salmon and vegetables.

Many of our home-grown fruit and vegetables lend themselves to a salsa-style preparation.  I have made several combinations using tomatoes, avocadoes, corn and mango as the bases.  Salsa is a great accompaniment to fish, chicken or barbecued meats.

Last night I made a corn and tomato salsa which helped to turn a couple of humble grilled sausages into a special meal.

The ingredients were frozen corn kernels, cherry tomatoes, parsley, onion, lemon juice, black pepper and chilli powder.  The quantities are whatever you have but only a small amount of finely diced onion and a pinch of chilli powder are required.

What do you think?