‘Salsa’ is Spanish for sauce… salty sauce in it’s original Latin. It is said to be named in the 1500s by the Spaniards. However Salsa’s history is much older. It was a favorite condiment of the ancient Aztecs, Myans and Inca’s as early as 5200 BC. The first salsa consisted of chopped tomatoes, chilies, beans and ground seeds such as squash seeds and was often used as a topping on meats such as turkey and fish. English-speaking countries usually refers to the often tomato-based, hot sauces typical of Mexican cuisine, particularly those used as dips. Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used. The Mayans made salsa also, using a mortar and pestle. There are many types of salsa which usually vary throughout Latin America.
Outside of Mexico and Central America, the following salsas are common to each of the following regions
- Argentina and Chili – Chimichurri – A spicy vinegar-parsley sauce that is the salsa and leading condiment, served with grilled meat. It is made of chopped fresh parsley and onion, seasoned with garlic, oregano, salt, cayenne and black pepper and bound with oil and vinegar.”
- Costa Rica – Salsa Lizano, a thin, smooth, light brown sauce.
- Cuba and the Caribbean – a typical salsa is mojo. Unlike the tomato-based salsas, mojo typically consists of olive oil, garlic, and citrus juice, and is used both to marinate meats and as a dipping sauce.
- Peru, a traditional salsa is Peri, Peri or piri piri sauce: “The national condiment of Peru, peri-peri sauce is made in medium to hot levels of spiciness—the more chile, or the hotter variety of chile used, the hotter the sauce. Original peri-peri uses the African bird’s eye chile (the African word for the chile is peri-peri). Milder sauces may use only cayenne and serrano chiles. To a base of vinegar and oil, garlic and lemon juice are added, plus other seasonings, which often include paprika or tomato paste for flavor and color, onions and herb—each company has its own recipe. It is also used as a cooking sauce.”
There are fruit salsas, chili sauces, taco sauces, guacamole and mole just to name a few which all can be considered salsa’s.
As more people become concerned with eating healthy foods, salsa has become more popular as consumers realize that salsa is much more nutritious than ketchup or nacho cheeses sauces.
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
- Mix all together and bring to a slow boil for 10 minute.
- Seal in jars and cook in hot water bath for 10 minute.
- This is a mild/medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
Yields 3-6 quarts or pints.
- 5 roma (plum) tomatoes, seeded and chopped
- 10 green onions
- 2 fresh jalapeno peppers, seeded
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons hot pepper sauce
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, garlic powder, and salt.
Prep Time 15 min
Total Time 45 min
- 1 mango (- peeled seeded and diced)
- 1 avocado (- peeled pitted and diced)
- 4 diced tomatoes
- 1 jalapeno pepper (seeded and minced)
- 12 cup fresh cilantro (chopped)
- 3 cloves minced garlic
- 1 tsp salt
- 2 tbsps fresh lime juice
- 14 cup red onion (chopped)
- 3 tbsps olive oil
- In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.