Salsa is a universally-loved condiment, topping, and sauce that often brings extra dazzle to a dish. Even better, salsa is easy to prepare and found practically everywhere, from supermarkets to restaurants to homes.
But its popularity and many forms can lead to some confusion about what salsa actually is. There’s the red one, the green one, the spicy one, the sweet one, the chunky one — the list goes on. And that’s before you decide if it goes atop your food, mixed into it, or as a side.
Let’s roll back the jargon and get to the pure essence of different types of salsa. Plus, we’ll get spicy with a section where you’ll find hot salsa explained.
What Is the Description of Salsa?
Linguistically, salsa may have gotten us all in a bit of a pickle from the start. Salsa is a Spanish word meaning sauce, which leads many to wonder: When is a salsa a “salsa” but not a sauce?
In the United States, many people understand “salsa” as a dip made from tomatoes and chilis (jalapeño, serrano, chipotle, poblano, habanero, etc.) flavored with seasonings such as salt, onion, and garlic — and often lemon or lime.
Most salsas have a chunky texture, although there are plenty with a smoother consistency if they are blended or crushed. Salsas have varying heat and spice levels, depending on the number of chili peppers in the mix. Ingredients can also be smoked, roasted, or grilled. Salsas are often served with tortilla chips and other popular Mexican dishes like burritos, enchiladas, and tacos.
What Is the Origin of Salsa?
The origins of salsa go back to the Incas, Aztecs, and Mayans who used tomatoes, chili, and squash seeds to create the flavorful sauce.
The conquering Spanish documented Aztec culture and customs, including a tomato, chili, and squash seed condiment. In the 1500s, a priest labeled this creation “salsa”, giving the food a name that would later lead to worldwide prominence.
Bottled salsa has been found in the U.S. as far back as the early 1800s; bottles of the stuff made with cayenne peppers from 1807 have been found in Massachusetts. The word Tabasco first appeared in 1868. Thirty years later, cookbooks circulated with various sauces, including salsa verde (green sauce) and picante (hot sauce). The salsa revolution was underway.
What Makes a Salsa a Salsa?
Salsas have a few defining features to distinguish them from ketchup and other sauces.
These include but are not exclusive to:
- Color: Salsas are usually red, green, or brown
- Temperature: They are served at room temperature or cold as a condiment but heated when part of a hot dish
- Ingredients: Tomatoes, chilis, onions, and jalapeños are the most common components of salsa
- Texture: Salsas usually have some liquidity, with chunkiness depending on the recipe and personal choice
What Are the Different Types of Salsa?
There are numerous salsa options to suit just about any taste. However, here are four popular types of salsa most people will encounter in restaurants and supermarkets.
Red salsa (salsa roja): This type of salsa gets its color from its principal ingredient, cooked or canned tomatoes. Those are then mixed with onion, garlic, and hot peppers. Within the red sauces exist several spicy subdivisions, which we’ll examine later. They are picante (U.S), salsa picante (Mexico), enchilada sauce, and salsa ranchera.
Green salsa (salsa verde or tomatillo salsa): The ingredients match those of red salsa but with small green tomatoes called tomatillos. These tomatillos are a little tarter than their red siblings, bringing acidity and sharpness to any dish. Adding cilantro to green salsa is popular.
Fresh salsa (salsa fresca or pico de gallo): Even if you don’t speak Spanish, there’s a good chance you know “pico de gallo,” which literally translates to “beak of a rooster.” This popular salsa is made with diced pieces of fresh, raw tomatoes, onion, cilantro, and serrano or jalapeño peppers mixed with lime juice, salt, and pepper. Salsa fresca makes a refreshing dip for tortilla chips and is often added to ceviches, salads, and other dishes.
Non-tomato-based salsas: Many people replace tomatoes with fruits and vegetables like pineapple, mango, corn, or even pineapple. The results are sweet and zingy salsas that brighten up any dish.
Hot Salsa Explained: Isn’t Salsa Supposed to Be Spicy?
A salsa’s spiciness depends on the ingredients and chef. Some salsas are mild, while others can make a person feel like their mouth is on fire. Hot chili peppers in the recipe will make it hot, especially if the seeds are present. Always taste-test salsa before indulging in a big scoop — your taste buds will thank you later.
What Is Picante?
The world of salsa is a complex course to navigate. First of all, the word “picante” means spicy, or food that is meant to be spicy. There are two classic picante sauces: the Mexican version and the U.S. version.
Starting in the United States, picante sauce is a type of salsa. Picante sauce contains finely chopped tomatoes, white onions, spices, and jalapeños and carries a degree of heat. Picante’s finely-chopped vegetables make it smoother than its chunkier salsa cousin.
Mexican food stores also sell salsa picante, which literally means “hot sauce” in English. The ingredients differ in the Mexican version of picante — red peppers, spices, and vinegar are blended into a liquid to make a salsa picante.
What Is Mexican Hot Sauce Called?
Mexican hot sauce is called salsa picante in Mexico. Several famous brands are available throughout Mexico. (Don’t worry, U.S. hot sauce fans; there are options here too.)
In the red salsa corner is where we find Cholula. This hot sauce hails from Jalisco, Mexico, and is one of the most popular thanks to its reliable heat. Valentina is the one that adorns most Mexican tacos, thanks to its almost ubiquitous presence in the country’s taquerias.
In the green salsa corner is where we’ll find El Yucateco, specifically the Jalapeña and Habanero hot sauces. These are a Mexican chef’s best friend when making spicy food, but eaten raw, they could deliver a real knockout.
U.S. Picante vs. Salsa: What’s the Difference?
U.S. picante sauce and salsa share ingredients (tomatoes, onion, jalapeños) and are made similarly. What sets them apart is that picante sauce is smoother than its chunkier salsa cousin, making it easier to pour on top of dishes like tacos. Salsa is more commonly served on top of nachos or as a side for dishes.
Enchilada Sauce vs. Salsa: What’s the Difference?
Enchilada sauce differs from salsa and picante because of — you’ve guessed it — the ingredients.
Salsa and U.S. picante are tomato-based and can get their heat from chilis, and are often added as a seasoning or flavoring to meals.
Enter the enchilada sauce, sometimes called red sauce, which is chili-based but can include tomatoes. Enchilada sauce is also usually a thin liquid. Enchilada sauce is an essential ingredient when making dishes rather than as an extra at the end. However, there are no set rules. Everyone can enjoy their salsa their way!
Is Ranchera Sauce the Same as Salsa?
Salsa ranchera is a red salsa variation that consists of roasted tomatoes that lend a smokier flavor. Worcestershire sauce — “salsa inglesa” or “English sauce” — brings savory notes. Many people use salsa ranchera to make huevos rancheros, while others choose it as their Tex-Mex dip or topping of choice.
What Is Taquera and Cantina Style Salsa?
When getting hot salsa explained, there is even more vocabulary to understand. Here are a couple of more options.
- Salsa Taquera: This hot, red tomato-based sauce means “salsa for tacos” but goes well with a variety of dishes. It’s great on meats and works as a marinade for beef, pork, poultry, and veggies. It’s a blended salsa that’s typically made with arbol chilis.
- Cantina Style Salsa: This American term is used to identify a more liquid type of salsa of restaurant quality.
Hot Salsa Explained: What Are the Hottest Sauces on Sale?
Pharmacologist Wilbur Scoville invented his eponymous scale in 1912 to gauge the heat of chilis. The Scoville scale (SHUs) is related to a chili’s capsaicin content. Capsaicin is a compound found in chilis that gives the heat that humans feel when eating them.
A jalapeño registers around 3,500-8,000 SHUs on the Scoville scale, while a bird’s eye (Thai chili) comes in at 50,000-100,000 SHUs. Pure capsaicin reaches 16 million on the scale.
With that in mind, let’s look at some of the spicy sauces available in today’s multibillion-dollar hot sauce market. We recommend exercising extreme caution with any of these sauces.
- Tabasco sauce: 2,500 SHUs
- Cholula: 3,600 SHUs
- Dawson’s Original: 82,000 SHUs
- Dingo Widow Maker: 682,000 SHUs
- Dragon in the Clouds: 1 million SHUs
- Last Dab XXX: 2 million SHUs
One sauce claims 9 million SHUs, close to the upper limit of the Scoville scale. However, scientists think it would be difficult for someone to eat enough real chilis at a lethal level because the body would reject them. However, these concentrated sauces allow more significant quantities to be ingested quickly and require extreme care when used.
What Is the #1 Hot Sauce Used in Mexico?
Valentina is arguably the most popular hot sauce in Mexico. It appears not only in restaurants and taquerias but also in movie theaters for people to sprinkle on their popcorn. According to new data, the most popular hot sauce in the United States is Huy Fong’s Sriracha.
Is Sriracha the Same as Hot Sauce?
The world of hot sauces and salsas cannot discriminate: if it’s a sauce and it’s hot, it’s a hot sauce.
Sriracha is different because it doesn’t have the intense heat of Tabasco and others, plus it’s more garlicky and sweeter than many other hot sauces. But Sriracha still contains chili and has a SHU rating of 1,000-2,500, about 1,000 SHUs fewer than Tabasco.
What Is the Original Hot Sauce?
The original hot sauces we know today are taken from the original inhabitants of the Americas, the Aztecs, Mayans, Incas, and other cultures. The ancient recipe was made of tomatoes, squash seeds, and chilis.
Fast forward to 1868, and the first hot sauce to receive a patent was Tabasco. This makes it the first brand of hot sauce, but not the original one.
What Can I Add to Salsa to Make It Hotter?
Mix in cayenne pepper or crushed red pepper flakes to make your salsa hotter.
Too Much Heat: How Can I Make My Salsa Less Spicy?
You can tame the heat in your salsa by thinning it out and adding more tomatoes. Acids and sugars also reduce a salsa’s spiciness, so try adding lime juice, honey, or sugar. Cilantro and citrus purees also work, and sour cream can neutralize overt spiciness.
What Are the Best Ways to Use Salsa With Food?
Salsas and spicy salsas are so versatile. People put spicy sauce on everything from bananas to cheese. Here are a few ways to make the most of those delicious salsas:
- Add them to chips, tacos, or nachos
- Spread them on top of enchiladas, quesadillas, or burritos
- Use them as a topping on baked potatoes, fish, and chicken
- Spoon salsa over avocados or add to scrambled eggs
Knowing Your Sauces: Hot Salsa Explained
As you can see, there are so many salsas to suit almost every palate. From red, green, and brown to spicy, mild, smooth, chunky, cooked, or fresh, the options are practically endless in the world of salsa.
The salsas that originated in the pre-colonized Americas form the basis for today’s delicious condiments. Diners can dress their meals as they like, from fresh to spicy to sloppy. Just as sunshine makes a summer, salsas add to the enrichment and enjoyment of food.
Just remember that there are no hard and fast rules in our “hot salsa explained” guide. Enjoy your salsa your way!
Brought to you by amigoenergy
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When it comes to salsa, my expertise runs deep. From its historical roots to the intricacies of its various types and the heat levels that define them, I've explored the origins and evolution of this universally loved condiment.
Salsa, originating from the Incas, Aztecs, and Mayans, had its genesis in tomatoes, chili, and squash seeds, evolving through time and cultures. Its journey includes a Spanish priest dubbing the concoction "salsa" in the 1500s and its later prominence in the U.S., marked by the appearance of bottled salsa as far back as the early 1800s.
Salsas, distinguishable by color, temperature, ingredients, and texture, have diversified into numerous types catering to various tastes: red salsa (salsa roja), green salsa (salsa verde), fresh salsa (salsa fresca or pico de gallo), and non-tomato-based salsas, incorporating fruits and vegetables.
The spiciness of salsa is a spectrum, from mild to tongue-tingling, contingent on ingredients and personal preferences. Understanding picante reveals its nuances: the U.S. version, with finely chopped vegetables, differing from the Mexican salsa picante, a liquid concoction of red peppers, spices, and vinegar.
Diving deeper, Mexican hot sauces like Cholula and Valentina, each with distinct characteristics, hold their own in the world of heat. The distinctions between U.S. picante, salsa, and enchilada sauce lay in their ingredients, textures, and traditional uses.
Salsas extend beyond conventional types, including salsa ranchera, salsa taquera, and cantina style salsa, each offering unique flavors and uses. Exploring the hottest sauces in today's market, from Tabasco to sauces surpassing 2 million SHUs on the Scoville scale, showcases the extremes of heat achievable in a sauce.
Understanding the popular hot sauces in Mexico, like Valentina, and distinguishing Sriracha as a hot sauce with a milder profile, broadens the spectrum of spicy condiments. And let's not forget the history—hot sauces owe their existence to the indigenous cultures of the Americas, with Tabasco receiving the first patent in 1868.
Adjusting salsa's heat level involves simple tweaks like adding cayenne pepper for more heat or diluting it with tomatoes to tame the spiciness. The versatility of salsa spans its uses, from enhancing chips and tacos to complementing fish, chicken, and even avocados or scrambled eggs.
Salsa, in all its variations and complexities, embodies a culinary journey shaped by history, culture, and personal tastes. There are no steadfast rules—enjoy your salsa as you prefer!
Now, diving into the concepts from the article, it covers the definition and origins of salsa, its types (red, green, fresh, and non-tomato-based), heat levels, specific types like picante, Mexican hot sauces, distinctions between sauces like picante, salsa, and enchilada sauce, variations like salsa ranchera, salsa taquera, and cantina style salsa, a glimpse into the spiciest sauces on the Scoville scale, popular hot sauces like Valentina and Sriracha, the history of hot sauces, methods to adjust salsa's heat, and versatile ways to use salsa in cooking.
