Due to an increasing awareness of nutritional issues, salsas have become the best selling condiment in North America. Salsas are traditionally spicy and vegetable based and can be cooked or uncooked, but there are many variations of salsa. Tomato salsas are great with chicken or beef but you might want to try a mango based salsa over fish tacos or even pork tenderloin. A sweet Pineapple based salsa goes great with blackened seafood or chicken and compliments the smoky, spicy flavor. For a great tasting fruity salsa try the melon like flavor of papaya blended with spicy hot peppers, this creates a mouth watering topping for chicken or pork.

Salsa has become the best selling condiment and has recently pushed ketchup right out of the top-selling spotlight. Some Salsa Nutritional Facts:

Tomatoes contain lycopene, the carotenoid pigment that turns tomatoes to red and may help to prevent some forms of cancer by lessening the damage caused by free radicals. Onions are low in calories yet add abundant flavor to a wide variety of foods. Onions contain generous amounts of a flavonoid called quercetin. Medical studies have shown that garlic can lower cholesterol, prevent dangerous blood clots, reduce blood pressure, prevent cancer, and protect against bacterial and fungal infections.

Jalapeño Peppers are a good source of vitamin C, folate and vitamin A but are not the only pepper that can be used in salsa. • El Paso (Very mild)
• Anaheim
• Jalapeno
• Serrano
• Cayenne
• Tabasco
• Red Chile
• Chiltecpin
• Kumataka
• Habanero (One of the hottest - 30 to 50 times hotter than a Jalapeno)

Isn't it nice to know that when we smother our food with salsa, we are adding the great nutritional benefits of fruits and vegetables?