It's like, yeah, if you like pressure cook pico de gallo a little bit. Yeah, yeah, yeah, yeah. That's the only thing I can imagine that's like, that's like, it's similar cousin. Yeah, but salsa like obviously just means sauce, right? Yeah, salsa means sauce. And so like you look at just the giant category. It's like if you went to Mexico and they said something called like America sauce, you know, which I guess they do. Which I think they have, right? And you're in the Netherlands is a great example. There's a product in the Netherlands, I believe, just called American sauce. It's the fry sauce, right? And in the Philippines as well, I remember a buddy texted me a photo of him eating deep fried ballot, the post mature embryo of a duck egg. I love ballot. He was eating ballot deep fried on the side of the street with a side of American sauce and it was housed in the South Island. That's so funny. Very like a burger salsa. Of course it is. Of course it is. Yeah, yeah. But we think of salsa as this like one hegemonic, what's that other pretentious word I like? Idios, Incradi. Monolith. Monolith. We think of it as like a monolith. Archetype. Like this is salsa. It is red as Chunky goes on chips. Yeah, it's always red. It's all red. However, the world of salsa is like so incredibly, incredibly varied. I'm aware. Yeah, yeah, yeah, I agree. But to me, there's like, when I think of red salsa, right? If I, when I think of the question, red or green, I'm not thinking of pace Chunky Picante sauce or chips. I'm thinking of thin, watery, Chile, they're, Chile, they're arbol from the top of Korea. Yeah. And then with the green salsa, I'm thinking of just, it's like three ingredients. It's like tomatillo, onion, jalapeno, water, boom. And it is just thin. It is watery. You are soaking your burrito like pani booty, Nicole. Like the little like crispy dumplings that you just soaked the chutney in. I will say the older I've gotten, the less I immediately pick red salsa, I find myself leaning towards green. I like accept the fact that green is a flavor that is good. You've like been there done that. You're like, I have even a red salsa in my day. Yeah. That I can now go to the green. I actually think you helped in that kind of evolution a little bit because you always have a jar of salsa verde in the fridge. I do. And I was always, I always had a jar of whatever chipotle, whatever salsa that was red was always in my fridge. But you showed me the world of green salsa in a new way, which you normalized it for me, which was nice. Thank you. Thank you. I am an influencer. Thank you. Please tell all the brands out there that you know, this is sponsored by freaking wedding. But anyway, which is funny because if you ask me red or green, I would tell you red straight up. Yeah. Every single time, every time I get a breakfast burrito, every time I go to a taqueria, I specifically, I load up five things of their red salsa, which is hopefully terrible. Yeah. I want to have green just to be a change of pace. Sure. That said, like you said, I got a big ass jar of salsa verde. You're the hugest proponent of salsa verde that I've ever met. There's a very specific reason for that because when you cook it, well, that's part of it. So it's red salsa. Because you can just, it's, I mean, especially American salsa, it's basically marinara sauce with bikotagayo and air. So like you can cook with it. Sure. But no, it does taste good when you cook with it. Like the regional specialties like Chile verde from like Colorado, New Mexico. I love Chile verde. Bro, take a pork hawk. I don't know how much pork hawk you're cooking. Your kosher home. None. Take a pork hawk, pour some chili verde on it and just like sort of let it go.