Page "Salsa (sauce)" Paragraph 21

Outside of Mexico and Central America, the following salsas are common to each of the following regions ; in Argentina and the Southern Cone, chimichurri sauce is common.

Chimichurri is " a spicy vinegar-parsley sauce that is the salsa ( and leading condiment ) in Argentina and Uruguay, served with grilled meat.

It is made of chopped fresh parsley and onion, seasoned with garlic, oregano, salt, cayenne and black pepper and bound with oil and vinegar.

" In Costa Rica, dishes are prepared with salsa Lizano, a thin, smooth, light brown sauce.

In Cuba and the Caribbean, a typical salsa is mojo.

Unlike the tomato-based salsas, mojo typically consists of olive oil, garlic, and citrus juice, and is used both to marinate meats and as a dipping sauce.

In Peru, a traditional salsa is peri peri or piri piri sauce: " The national condiment of Peru, peri-peri sauce is made in medium to hot levels of spiciness — the more chile, or the hotter variety of chile used, the hotter the sauce.

Original peri-peri uses the African bird ’ s eye chile ( the African word for the chile is peri-peri ).

Milder sauces may use only cayenne and serrano chiles.

To a base of vinegar and oil, garlic and lemon juice are added, plus other seasonings, which often include paprika or tomato paste for flavor and color, onions and herb — each company has its own recipe.

It is also used as a cooking sauce.