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In Southwestern cooking, salsa refers to a relish or condiment consisting of a mixture of chopped vegetables, fruits (usually tomatoes) and seasonings that may be cooked or uncooked, is usually not pureed and is served as an accompaniment to a dish. There are a variety of types of salsas. Tomato-based salsas vary from mild pico de gallo--chopped fresh tomato, onion and cilantro--to piping hot mixtures with stewed tomatoes. This class of salsa is also known as salsa cruda or Mexican salsa. Salsas verdes (green salsas) are based on the tomatillo, the small green fruit native to Mexico. Green chilies, not red, are used, and green chili often incorporate avocado, cilantro, and other things green. Roasted salsas have a smoky flavor. They are made by roasting either the tomatoes, the peppers or both until the skins char. Usually these are pureed. Vegetable salsas use a wide variety of other vegetables and grains. Popular choices include black bean salsas and corn salsas--just add these ingredients to a regular chunky salsa and serve. Avocado is another common favorite. Cucumber, jicama and green pepper are other tasty additions.If making a tomato-based salsa, keep in mind that the type of tomato you use greatly affects the quality of your salsa. Paste tomatoes, such as Roma, have a firmer flesh and produce thicker salsas than large, slicing tomatoes. Slicing tomatoes usually yield a thinner more watery salsa. Poor quality or overripe tomatoes will yield a very poor salsa. In nearly any recipe, green salsa tomatoes or tomatillos may be substituted for red tomatoes, or mixed with them. Tomatillos do not need to be peeled or seeded, but the dry outer husk must be removed. Chile peppers range from mild to fiery. Generally, the larger the pepper, the milder the flavor. Anaheim and Ancho are popular mild pepper varieties. Choose a mild pepper when the recipe calls for long green chilies. Small, very hot peppers provide a distinct taste to salsas. Jalapeño is the most popular hot pepper. WARNING:Use rubber gloves when you cut or dice these peppers because they cause extreme irritation to the skin and mucous membranes. Do not touch your face, particularly the area around your eyes, when you are working with hot chilies. Experiment with different kinds of peppers in your salsa (i.e., try poblano peppers instead of Anaheims). You have now made a "salsa borracho" or drunken salsa. Substitute fruit juices (try cranberry), wine and liquors like tequila, vodka and gin to give your salsa a new personality. Let the salsa sit for at least an hour before serving. Whether it's chopped or pureed, this will give the flavors peppers a chance to blend and smooth out. But remember--the longer it sits, the hotter it generally gets.Creating A Signature Salsa: Need some ideas to get you started on your award-winning salsa creation? Use any of these as a base for your salsa: Tomatoes (can even use Mamasita's Salsa) Tomatillos Pineapple Melon Strawberries Cactus Peaches Kiwi Plums Oranges And try adding some of these to your mix.