The Versatility of Salsa

Salsa isn’t just for dipping.

I make a Mexican version of Chicken Cacciatore using salsa in place of crushed tomatoes.  In my version, I may also use pablano chilies and/or jalapenos along with onions, garlic and the other vegetables.  But in a hurry, just browning the chicken on both sides and then dumping in about 4oz of salsa yields an acceptable dish.  I don’t bread the chicken the way some versions do.

Salsa makes a fine substitute for ketchup on a hamburger or sandwich, especially when combined with a rich mayonnaise such as Sir Kensington's.

When the bag of tortilla chips is nearly empty, I like to dump the small bits into a bowl, pour salsa on top, and eat the mixture with a spoon.  It reminds me of how I used to eat cereal with milk when I was a boy, but the taste is a whole lot better.

And would you believe that I like to drink salsa?  Yes, one day I was rinsing out a nearly empty salsa jar when, on impulse, I decided to drink the highly diluted contents.  It tasted quite good, but the chunkiness of it was off-putting.