All About Traditional Salsa

Tara A. Spears

When you visit Mexico, you will find that salsa is everywhere, from street food stalls to high-end restaurants, and it is an essential component of most meals. Initially I was hesitant to use it, but once I tried salsa, I loved it. Mexico, a country known for its vibrant culture, rich history, and delicious cuisine, is a paradise for food enthusiasts. Naturally, one expects great things from this iconic and beloved element of Mexican cuisine. Salsa is a flavorful and spicy sauce made from a variety of ingredients such as tomatoes, onions, jalapeños, and cilantro.

When I moved to Puerto Vallarta, Mexico in 2000, for the first time in my life, I experienced food poisoning repeatedly the first month, but chalked it up to a foreign stomach not being used to the spicy food. By the time I had been here six months, I was 20 pounds under my lowest ideal weight. I didn’t know that salsa can be a breeding ground for bacteria and other microorganisms, especially if it’s not handled or stored properly.

In case you aren’t aware, food poisoning is a general term for illness caused by contaminated food, while salmonella is a specific type of bacteria that can cause food poisoning — the terms are related but not interchangeable. Because I loved salsa, I educated myself about proper preparation and storage.

So, in late 2000, I was not surprised to read the headline “99/100 Restaurants Tested Had Botulism in Salsa…” The issue was not the quality of the venue but the tradition of keeping food at room temperature. The result of the Health Department testing was a food regulation stipulating that salsa can only sit unrefrigerated for a maximum of two hours. So if you walk into a restaurant and a bowl of salsa is sitting out on the table, that’s a red flag — do not eat it. If salsa is brought to you chilled after you are seated, it should be safe.

In the 1990s and early 2000s, it was the custom for every restaurant and food cart in Mexico to have bowls of salsa sitting on the tables from the time they opened until they closed. It’s when I learned firsthand what the adage ‘watch out for Montezuma’s revenge’ refers to. This slang expression describes the quick onset of gastrointestinal distress, including diarrhea and stomach cramps, that travelers often experience after consuming contaminated food or water while in Mexico. This condition is commonly caused by bacteria, particularly strains of E. coli, that grow quickly in room-temperature salsa.

In fact, at that time, food poisoning was so common that the Mexican Health Department (the Secretaría de Salud), specifically under the General Law on Health and NOM (Normas Oficiales Mexicanas), investigated. The Secretaría de Salud then enacted standards emphasizing sanitary control and preventing contamination, passing a regulation in 2001 that prohibited salsa from sitting at room temperature for more than two hours. Today, proper handling of salsa in restaurants is the norm.

Let’s look at some of the most popular types of salsa in Mexico: Pico de Gallo is an essential side for Mexican food. It’s stuffed in things, piled on things, served as a side. It’s by far the most well-known Mexican salsa, and it’s definitely no coincidence that the red tomato, white onion and green cilantro represent the colors of the Mexican flag!

Salsa roja is a mild and smoky sauce made from tomatoes, onions, and chipotle peppers. Salsa verde is a tangy and herby sauce made from tomatillos, jalapeños, and cilantro. Salsa cruda is a raw and spicy sauce made from diced onions, jalapeños, and cilantro. Salsa negra is a dark and earthy sauce made from chipotle peppers, garlic, and spices.

Salsa is more than just a condiment in Mexico; it has cultural significance as a symbol of community, tradition, and hospitality. In Mexican culture, salsa is served at home and often served at social gatherings, celebrations, and holidays. Salsa is a way of bringing people together and sharing in the joy of good food and good company. When you visit Mexico, you will find that salsa is an essential part of most meals, often served with a variety of dishes such as fish tacos, tortillas, and grilled meats. Today, salsa is a staple in Mexican cuisine, enjoyed by people all over the world.