sal·sa (säl′sə) n.
A spicy sauce of chopped, usually uncooked vegetables or fruit, especially tomatoes, onions, and chili peppers, used as a condiment.
I didn’t use to like salsa much- it might have been the onion-ey spiciness, the trauma of my tongue’s encounter with a particularly sharp tortilla chip, or the fact that I have never been a huge fan of salads and similar raw mixtures. But before you take up your pitchforks and burn me at the stake for heresy, let me say that I’m a total salsa convert now. Seriously, I swear.
What converted me was a fresh encounter- no garlic, way less onion, and most importantly the addition of roasted beets and mangoes. Together they add nuttiness and sweetness to the mix that complements the heat, the tanginess, the crunch, and the sharp raw flavours- all these, wrapped up in a warm homemade tortilla.