On the one hand, ‘salsa’ is simply Italian and Spanish for sauce. But in more recent times, it has acquired a second meaning, from South and Central American cuisines, as something between a sauce and a salad, always made of chopped vegetables. Italian salsa verde, an accompaniment to bollito misto, is made with parsley, capers, anchovies, garlic, oil and vinegar. The Mexican version, salsa cruda, is made from chopped green tomatoes, chilli, onion and coriander. Mexican salsas are available fresh and in jars and tins from supermarkets. Ranging from mild to hot and spicy, they can be served as part of a dish, an accompaniment or a dip, especially for corn chips.