I speak of salsa as we Americans understand it. A product that comes in dozens of varieties, probably more. It is frequently tomato based, but need not be. It works well mild, hot, or any degree in between. It is usually made almost exclusively from real, old-fashioned, non-bioengineered, non-preserved fruits and vegetables. When properly served, it is wonderfully healthy and safe — the worst it might do to you is give you a bit of excess sodium. It works great atop a wide variety of foodstuffs, or as a dipping sauce, or even eaten alone. The nature of the traditionally included ingredients are such that preservatives are rarely needed, even in canned, store-bought varieties. You can get great salsa at the super-expensive local organic market, and you can get great salsa for cheap at Target. There are so many varieties of salsa that everyone can find one they enjoy, and yet all of these very different sauces are recognized as salsa. I salute you, various peoples, regions, and cultures that created the sauces and dips that we now collectively know as salsa. You have made the world a better place!
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