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The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

A pan-fried or broiled, flour tortilla, which is filled with cheese and a combination of ingredients that may include meat, beans, salsa, black olives, peppers, tomatoes, lettuce, or other vegetables.

An Italian, Spanish and Latin American term that most often describes the color of a food ingredient.

A traditional wrapped food from Mexico consisting of a tortilla flatbread that is filled with meat, cheese, vegetables, refried beans, and salsa.

A tomato-based Mexican sauce made up of tomatoes, chile peppers, and onions. It is a sauce that is very similar to salsa, except thinner and smoother in consistency, not as chunky.

A traditional food wrap from Mexico consisting of a tortilla flatbread that is filled with meat, cheese, vegetables, refried beans, and salsa.

Melted cheese garnished with sliced chile peppers that is traditionally served with tortilla chips. The cheese can be spread over the chips or served in a bowl for chips to be individually dipped for eating.

A Jalapeno pepper, native to Mexico that is smoked, dried and most often served as an appetizer or as an ingredient in sauces, salsas, soups, and stews.

Traditional cracker bread common in India that is most often served as a complement to a main dish, but also used as a snack or appetizer to be topped with chutney, various dips or salsas.

Any of a variety of sauces made from fresh ingredients that have not been cooked and are ready to serve on pasta, meat, poultry, fish, and other foods.

Serrano is a Spanish word meaning "mountain" which may signify the origin and growing area of these chiles.

Sliced and diced pickles that are chopped into small bits, flavored with vinegar, salt, sugar, and spices for a savory-sweet taste, and served as a sauce to complement a food.

A small round chile, approximately 1 inch or slightly larger in length, that turns dark rusty to brownish red in color when mature.

A variety of pepper grown commonly in the U.S. that is picked when green or red. The immature green colored pepper is mild to medium hot in flavor, unlike the red, which has a deeper fiery flavor that exceeds the Jalapeno in intensity.

A favorite herb that grows as the green leaves of the coriander plant that resemble a parsley-like green plant.

A hot and slightly sweet flavored chile that has a long tapered shape and an orange-red color. Typically smoked, this chile provides a medium hot flavor that tastes slightly like green tea or berries.

A leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.

An herb that resembles cilantro in its use but not in appearance. The cilantro leaves are delicately feathered where the quillquina leaves are solid and almond shaped.

An appetizer that traditionally consists of tortilla chips with a melted cheese that is garnished with sliced chile peppers.

Any combination of savory ingredients that are chopped or diced into small pieces for use as a flavoring to be added to Bruschetta.