Made like a salad but used as a condiment, this classic sauce is charmingly difficult to categorize definitively. Regardless of whether you consider it a salad or a sauce, this is a must-have dish in your cooking repertoire simply because it is so versatile: its great with chips as an appetizer, of course, but equally delicious as an accompaniment for grilled or fried meats, scrambled eggs, burritos, or on genuine mexican foods such as tostadas, molletes, or tacos. Fortunately, it is extremely easy to makejust chop and stir. Did you know? Perhaps because of its character as such a basic element in everyday cuisine, this salsa is known by a variety of names inside mexico, all of them very descriptive: raw sauce (salsa cruda), chopped sauce (salsa picada), and fresh sauce (salsa fresca), among others. In some places it is called flag sauce (salsa bandera) because the condiment proudly displays the green, white, and red of the mexican flag.
