Though the wordsalsa means any kind ofsauce in Spanish, in English, it refers specifically to these Mexican table sauces, especially to the chunkytomato-and-chili-basedpico de gallo, as well as tosalsa verde.[2][3]
The use of salsa as a table dip was popularized by Mexican restaurants in the United States. In the 1980s, tomato-based Mexican-style salsas gained in popularity. In 1992, the dollar value of salsa sales in the United States exceeded those oftomato ketchup.[6]
Salsa made with jalapeños, mango, pineapple, red onion and cilantro (coriander)
Tomato-based salsas later found competition from salsas made with fruit, corn, orblack beans. Since the 2000s sweet salsas combining fruits with peppers likehabanero,Scotch bonnet anddatil have grown in popularity and are served with frozen dessert, cheesecakes, and pound cakes.[7] In the United States, salsa is used inmarinades, salad dressings,stews, and cooked sauces. In addition to accompanying various fish, poultry, and meat dishes, it is also used as a condiment for baked potatoes, pasta dishes, and pizza.[8]
Salsa is a common ingredient inMexican cuisine, served as a condiment withtacos, stirred into soups and stews, or incorporated intotamale fillings.Salsa fresca is fresh salsa made with tomatoes and hot peppers.Salsa verde is made with cooked tomatillos and is served as a dip or sauce forchilaquiles,enchiladas, and other dishes.Chiltomate is a widely used base sauce made of tomatoes and chiles. The type of pepper used for chiltomate varies by region, with fresh green chiles being more common thanhabanero inChiapas.[9] Tamales are often identified according to the type of salsa they are filled with, either salsa verde,salsa roja,salsa de rajas, orsalsa de mole.[10]
Mexicansalsas were traditionally produced using themortar and pestle–likemolcajete, althoughblenders are now used. Mexicansalsas include:
TheWHO says care should be taken in the preparation and storage ofsalsa and any other types of sauces, since many raw-served varieties can act as growth media for potentially dangerousbacteria, especially when unrefrigerated.[12]
66% of the sauces from restaurants tested inGuadalajara, Jalisco, Mexico
40% of those from restaurants tested inHouston, Texas[13]
In 2010, theCDC reported that 1 in 25foodborne illnesses between 1998 and 2008 was traced back to restaurant sauces (carelessly prepared or stored).[14]
A 2010 paper on salsa food hygiene described refrigeration as "the key" to safe sauces. This study also found that freshlime juice (add for a salsa pH of 3.6) and fresh garlic (but not powdered garlic) combined would prevent the growth ofSalmonella.[15]
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