Posted on 09/02/2023 5:31:46 AM PDT by Diana in Wisconsin
History Of Salsa Sauce
The history of Salsa sauce originated with the Inca people. Salsa (combination of chilies, tomatoes and other spices) can be traced to the Aztecs, Mayans and Incas. The Spaniards first encountered tomatoes after their conquest of Mexico in 1519-1521, which marked the beginning of the history of Salsa sauce. Aztec lords combined tomatoes with chili peppers, ground squash seeds and consumed them mainly as a condiment served on turkey, venison, lobster, and fish. This combination was subsequently called salsa by Alonso de Molina in 1571.
Charles E. Erath of New Orleans was the first person in salsa sauce history who began manufacturing Extract of Louisiana Pepper, Red Hot Creole Peppersauce in 1916. A year later, La Victoria Foods started Salsa Brava in Los Angeles.
In Louisiana in 1923, Baumer Foods began manufacturing Crystal Hot Sauce and in 1928 Bruce Foods started making Original Louisiana Hot Sauce - two salsa sauce brands that are still in existence.
In 1941, Henry Tanklage formed La Victoria Sales Company to market a new La Victoria salsa line. He introduced red and green taco, and enchilada sauces - the first of salsa hot sauces in US. He took over the entire La Victoria operation in 1946, which manufactures ten different hot sauces now covering the entire salsa spectrum, including Green Chili Salsa and Red Salsa Jalape?a.
According to the hot sauce history, salsa manufacturing in Texas began in 1947 with David and Margaret Pace and their picante sauce. In 1952, La Victoria Foods introduced the first commercial taco sauce in US and in 1955, La Preferida launched a line of salsas.
In 1975, Patti Swidler of Arizona launched Desert Rose Salsa. Four years later, in Austin (Texas), Dan Jardine began producing Jardine’s commercial salsa, giving Austin the reputation in the history of Salsa Sauce as the hot sauce capital of America. Another Texas company, the El Paso Chili Company, was started in 1980 by Norma and W. Park Kerr. In 1986, Miguel’s Stowe Away in Vermont launched a salsa line and in April, 1986, Sauces & Salsas Ltd. began manufacturing the Montezuma brand of hot pepper sauces and salsas in Ohio.
Between 1985 and 1990, Mexican sauce sales grew seventy-nine percent; between 1988 and 1992, the percentage of American households buying salsa increased from 16 to 36. By 1992, the top eight salsa manufacturers in the history of salsa sauce were Pace, Old El Paso, Frito-Lay, Chi-Chi’s, La Victoria, Ortega, Herdez, and Newman’s Own. By 1993, competition from smaller salsa companies was so fierce that Pace, Old El Paso, and six other brands saw Texas sales decline three percent.
The big news in 1994 was the buy out of two of the largest companies in the Fiery Foods Industry. Numero Uno salsa manufacturer, Pace Foods, was sold to Campbell Soup Company for an astronomical $1.1 BILLION!
After eating a freshly-made batch, the jarred stuff is practically inedible. ‘Pace’? Spit.
salsa sauce bkmk
Fresh Homemade Salsa
Ingredients
2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 tablespoons canned green chilies
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled
1 teaspoon ground cumin
¼ teaspoon salt
Gather all ingredients.
Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor.
Pulse until mixture is combined but still chunky.
Transfer salsa to a bowl, cover with plastic wrap, and refrigerate at least 1 hour before serving.
https://www.allrecipes.com/recipe/230878/fresh-homemade-salsa/
Agreed!
ING 2 jalapeños 1 med Roma tomato ⅛ onion 1 tsp cilantro ¼ tsp gar/powder pinch pepper salt to taste
INSTRUCTIONS Boil soft, jalapeños, Roma tomato about 10 min. Destem jalapeños, peel tomato.
Place jalapeños, tomato, onion, cilantro, gar/powder, s/p in processor or blender. Add ⅛ - ¼ cup jalapeños/tomato boiling water. Pulse 4-5 times til blended but still chunky.
Check the consistency, and add more water or pulse til chunky, not mushy, consistency.
We made several large batches of thick marinara sauce and froze them for use this winter. With 50 tomato plants (mostly low acid yellow ones) of different varieties and 2 dozen pepper plants (again different varieties), we had plenty of material for the base and added garlic, onions and spices and cooked down to a thick hearty almost paste. The house smelled wonderful. I haven’t counted how many freezer bags we have but we’re set. The tomatoes have slowed down considerably and we’ve probably done our last cooking of them and will use what’s left as fresh tomatoes. The peppers are still producing and we’ll either dehydrate or think of something else to do with them.
Love salsa and chips, can’t eat it (ulcers)- there is however a “No Mato” version of it I haven’t tried yet. There is a woman on YouTube who is allergic to nightshades, and she has versions of stuff like spaghetti sauce with no tomatoes etc. I love spaghetti sauce too, but it’s a no no for my stomach unfortunately
Homemade salsa is living!
Amen!
My wife makes mango salsa. It’s pretty good
Thnaks, I’ll check that out- I love mangos
Hold the lime please.
Not a fan and I bought a frozen dinner for lunch this week. Mexican rice, shrimp, peppers, dish and I didn’t think to look at the ingredients. Sure enough it had lime so that’s all I could taste so as usual, I loaded it up with salt to offset the lime and get through it.
Seems like we all have certain foods that overpower other tastes. The other one for me is tomato on a sandwich. The tomato is all I can taste. Otherwise, I like tomatoes.
My Programmable Logic Controller may or may not get here today for me to play with on this three day weekend. I’ve got a tech guru at work to help me through setting up this high tunnel automation thing. If the PLC doesn’t show up today, then it will be Tuesday but there’s plenty of other things to do in the meantime.
Peaking out the window and it looks like I need to go out and pick some maters. They’re taking off now that the weather has cooled down to the 80s. I’ll be shopping tomato seeds differently from now on. One or two early varieties and heat tolerant to follow those. Hybrid will be fine. I’ll probably still grow 1-2 of these crazy heritage Chadwick Cherry plants up by the house for entertainment purposes.
Got a goat shed to put a roof on and might head to the feed store first and grab a couple of cattle panels to exclude them from my shop and start cleaning it up. Should get several bucket loads of manure for the garden. Will have to separate nuts and bolts and other things out of it. Place is wrecked. I have no idea how they even reached some of the things they knocked down. It’s a dirt floor too so it’s not going to be fun to clean up.
With these nice days, I’ll be able to get out there and work on the high tunnel truss frames. Part of my procrastination is having to see the mess the goats made of my shop.
and cucumbers:
Time to plant lettuce and Broccoli!
Click on the decorative dried flowers potporri with the indigo ribbon!
However, I think I need a much longer season if I am going to drastically prune the Septoria(?) blight, as I have been partly doing, and did earlier with plants that first showed it before setting fruit. Sprayed with copper fungicide weekly, but that did not seem to do much with most, perhaps too to being too crowded and with too much foliage.
See caption as bottom of screen shots.
Beautiful morning ... the last day of the ‘hint of fall’ weather as the heat comes back in for tomorrow. It was cool enough last night that the temp inside the house dropped a couple of degrees.
Sitting on the front porch with a good cup of coffee - trying a new brand from Aldi’s & it’s tasty. The neighbor just texted she can see the white deer in our back pasture. Speaking of deer, my brother came over last night & got dad’s tree stands off the garage wall so I have room for new shelves. Dad loved being in the woods & hunting was just an excuse to spend the day in a tree stand. The last stand he used was one he could sit in with comfy cushions & it had rails on it so even if he fell asleep (which he admitted he did), he couldn’t fall out of it ... great stand for old men & narcoleptics.
College football games are on today - once the weather got too hot for dad to go outside, he had to endure the summer doldrums of no interesting sports on cable until college football ... he would have been happy today.
I will be humming Jimmy Buffet tunes on the mower this weekend - he passed away last night with who & what he loved around him. His music isn’t for everyone, but I have enjoyed it over the years. RIP JB.
Well, the white deer & two does are now walking down the fence line in view of the porch. Mom just jumped the fence over to the neighbor’s property & the 2 smaller deer are trying to figure out how to get to the other side - they are evidently not fence jumpers yet. They finally went around the end of the fence at the road, fortunately at a time no cars were going by, so they are back with mom.
Time for a refill .... have a wonderful day, everyone.
You don't scream for Salsa, You scream after salsa!
That said, A nice young lady has a listing of various hot peppers:
29 Types Of Peppers from Mild to Hot (With Photos!)
I grow Shishito and some jalapeno and chili peppers but like Allepo peppers too. Beer and the Endorphine rush! I top out at serrano pepper or maybe small amounts of cayanne.
For canned refried beans I like Preferito products. (Available at Walmart.) I grow tomatoes, onions, and peppers, I make my salsa!
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