Other Categories for the salsa - continued from 'How To Make Your Salsa Dance'

[Alberta Louise]

The Vinegars for the salsa:

All wine vinegars, Red Wine vinegar, White Wine vinegar, Rice wine vinegar, Umeboshi vinegar, Sherry wine vinegar, Balsamic vinegar

The Seasonings for the salsa:

Salt and Pepper

Paprika

Sumac

Red Pepper Powder

The Oils for the salsa:

Olive oil

Grapeseed oil

Canola oil

Safflower oil

Sunflower oil

All-purpose oil

The Olives for the salsa:

Spanish black

Greek black

Spanish green stuffed pimiento olives

Mixed platter herbed olives

The Chillies for the salsa:

A fresh Long Red chilli

A fresh Long Green chilli

Jalapeno

Habanero

Serrano 

The Toppings for the salsa:

Vegan parmesan or nutritional yeast (Nooch UK)

The Beans for the salsa:

Black beans

Cannelini beans

Butter beans

Gigantes "Greek white" bean

Black-eyed beans

Chickpea beans

Miscellaneous for the salsa:

Tofu

Hot Sauce

Keffir lime leaves and juice

 This list is not exhaustive