When it comes to favorite summer condiments, salsa is giving traditional hot dog toppers ketchup and mustard a serious run for the money.
For many Americans, salsa is almost considered a basic food group, and not just as a nutritious dipper for corn tortilla chips. Packed with garden-fresh fruits, herbs and vegetables that are easy to get your hands on, it’s as terrific a topping for chicken, beef or seafood as it is a colorful mix-in for pasta, rice and salad. Plus, it requires virtually no cooking, making it the perfect dish to throw together when summer heat and humidity make you feel like melting.
The Italian and Spanish word for sauce, salsa has a rich and delicious history. Long before Spanish priest Alonso de Molina dubbed the classic combination of tomatoes and chili peppers “salsa” in 1571, it was a culinary staple with the Mayans, Aztecs and Incas. Thousands of years ago, they mixed chilies with tomatillos, tomatoes and squash seeds and ate it with lobster, fish, turkey and venison. It’s been a cornerstone of Mexican kitchens ever since.
Once served solely in Hispanic communities in the U.S., salsa made its way onto other tables in the 1940s, first in the American Southwest and later in larger cities such as New York. It’s grown in popularity as Americans have become more adventurous eaters in search of ever-spicier foods. In 1992, salsa famously outsold ketchup as America’s favorite condiment.