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Ingredients: different types of chilies, tomatoes, onions, the best types of tomatoes to use, jicama, using canned ingredients, cilantro, oregano and other herbs, hot pepper sauce; techniques; uncooked salsas; cooked salsas; using salsa in starters: salsa spread with cream cheese, salsa over cream cheese, prawn salsa, guacamole salsa, layered salsa dip, Mexican hot cheese dip, tortilla chips, tostaditos; using salsa in soups and bean dishes: Posole with radish salsa, black bean soup, spicy shrimp soup, white chilli, red beans and rice with salsa, vegetarian beans and rice with salsa, Hopping John with salsa; salads: corn salad, black bean salsa salad, tomato salad with salsa, cucumbers and salsa, orange, onion and jicama salad, fajita salad; salsa in Mexican dishes: cheese quesadillas, chicken quesadillas, enchiladas with chilli verdi, enchiladas with chilli rojo, tamales, machaca, seviche; salsa with meat dishes: grilled prawns, prawns cooked in salsa, grilled salmon, red snapper Veracruz, grilled chicken, chicken and salsa, salsa on hamburgers, chimmichurri, grilled pork and sala; salsa with meatless main dishes: salsa-filled omlette, huevros rancheros, scrambled eggs and salsa, cornmeal pancakes and black bean salsa; salsa in desserts: Sopapilla and fruit salsa, fritters and fruit salsa, fruit salsa for ice cream, dessert tamales.