(CNN) — Dip a dee doo dah! May is National Salsa Month.
There are many types of salsas, or sauces. The most common type is made from puréed, cooked tomatoes, but salsas can be so much more than from a jar in the chip aisle (not that there’s anything wrong with those, of course).
Pico de gallo is a fresher, uncooked version of the salsa we’re used to. The ingredients – typically tomatoes, onion and chilies – are kept raw then coarsely chopped and mixed with lime juice and cilantro.
Salsas aren’t always tomato-based, either. Mango, shallot and jalapeño make a sweet and spicy salsa that’s great as a dip or over chicken and fish. The same goes for grilled pineapple, habanero and onion. There’s also salsa verde (green sauce), which is made from cooked tomatillos.
Just as there are many types of salsas, there are also many ways to use them. Aside from straight dipping with a corn tortilla chip, salsas make great toppings on a variety of dishes from enchiladas to eggs. Chunkier salsas are a champion complement to grilled meats or in burritos and tacos.
