Salsa

Salsa is a family of fresh or cooked tomato-based sauces from Mexico, ranging from the blended smoothness of salsa roja to the chunky, uncooked brightness of pico de gallo. At its simplest it's tomatoes, chili, onion, and cilantro — but regional variations run deep. It's simultaneously a condiment, dipping sauce, cooking ingredient, and table staple.

Where it comes from

Ground in Aztec molcajetes thousands of years before the first jar appeared on a grocery shelf, salsa is one of the oldest living condiments in the Americas.

Varieties — Pico de gallo (salsa fresca) is raw and chunky; salsa roja is blended and often cooked; salsa verde uses tomatillos instead of tomatoes; salsa negra is a dark, smoky chipotle-based variety. Each region of Mexico has its signature preparation.

Salsa overtook ketchup as the top-selling condiment in the United States in the early 1990s, a shift that reflected both the mainstreaming of Mexican food and changing American demographics. In Mexico, fresh salsas are made daily and considered essential table condiments.

In a modern kitchen — A quick fire-roasted salsa — tomatoes and garlic charred under the broiler, then blended — takes 15 minutes and tastes far better than most jarred versions.

Out of salsa? Good swaps

• Pico de gallo (for fresh salsa) — Essentially the same thing — use interchangeably in fresh applications
• Crushed tomatoes + hot sauce — A quick pinch-hit for cooked salsa in recipes — add cumin and lime juice to round it out
• Salsa verde — Tomatillo-based; sharper and tangier but works in most of the same applications

General cooking guidance — always check the labels on the products you use. Listahan’s allergen checks run automatically when you plan a recipe in the app. Not medical advice.

Common questions about salsa