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!
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!
and cucumbers:
Time to plant lettuce and Broccoli!
We make a lot of it. But we use no recipe. We add all the good stuff. Onions, Tomatoes, peppers, etc tomatillos ..and more. Heat it up and add chili powder, cumin etc. We like it mild so we add nothing hot until the concoction heats up. Then some hot chili, but only a litte
Then we can it all...lots of it in pints. We do add extra vinegar to provide more protection after canning. Keeps for two plus years on the shelf and we have never had one pint go bad. We do not pressure can this ...only boiling water bath
So add what you want to taste. It will be your personal batch you cannot buy in a store.
Tomatoes grew well this year. fiftey plus quarts canned for lots of pots of chili this winter...we love chili
I made a gallon of salasa with some of my tomato crop. Question, my tomato plants are getting the leaves eaten down by tomato worms and grass hoppers. Should I cut the leafless stems off or leave them? Will they grow new leaves?
Pinetree Garden Seeds has a septoria resistant variety that I tried this year and am very happy with it. The flavor is very good and with all the rain this year, unusual for us, they got huge - some over one pound.
We had a really nice apple crop this time. We've picked somewhere around 25 gallons so far and still have two trees to go. Mrs. Augie has made a couple apple pies, a couple quarts of juice, and is making and freezing pie filling to use later on.
Not much going on in the garden aside from picking and cleaning up. Mrs. Augie picked a 5 gallon bucket full of sweet bell peppers yesterday and left that many if not more still on the plants.
I spent my weekend cleaning out and rebuilding the line fence at the corner of my pond. It was a tangled mess of brush and rusty barbed wire. Corner post rotted off and fell over years ago. I didn't see much point to digging out the old corner post and setting a new one. There won't ever be cattle running against it so no need to stretch wire = no need for a strong corner. The survey iron was still there undisturbed so I just used panels and T-posts to put it back together. With that done I'll be able to complete the finish grade on that end of the pond dam. I brought up a little bit of dirt to smooth it up for now, tossed out some grass seed, mulched it with some junky old first-cut alfalfa hay, and gave it a drink. That will hold it until spring.
Does anyone know what this flower/plant is? It’s apparently in California:
https://img.peapix.com/393f5299ba964cb087f532ba1c645948_UHD.jpg?attachment&modal
