Salsa is the Spanish word for sauce. In contemporary usage, "salsa" most commonly refers to a variety of spicy, often tomato-based sauces associated with Mexican and Latin American cuisine, particularly prevalent in Mexican restaurants internationally.
Common ingredients in Mexican salsa include tomatoes, chili peppers, onions, garlic, cilantro, and occasionally lime juice or vinegar. Salsas are classified based on preparation and ingredients, such as "salsa cruda" (raw), "salsa roja" (red sauce), "salsa verde" (green sauce, typically made with tomatillos), and "pico de gallo" (a chunky, fresh salsa).
Historically, indigenous peoples in Mexico prepared salsas long before European contact, using native ingredients like chilies, tomatoes, and tomatillos. The arrival of Spanish colonists introduced European elements such as onions and garlic, contributing to the evolution of salsa. The term "salsa" gradually became widely recognized in international culinary contexts, often specifically referencing the spicy, fresh, or cooked sauces served with tortilla chips, tacos, or grilled meats in Mexican and Tex-Mex cuisine. Salsas play a significant role in Mexican cuisine as condiments, flavor enhancers, and accompaniments.
The term "molé," also used in Mexican gastronomy, is distinct from "salsa" but related in that it also refers to a sauce. However, "molé" refers specifically to a family of rich, complex sauces, often containing ground chilies, spices, nuts, seeds, and sometimes chocolate. While "salsa" is a generic term for sauce in Spanish, "molé" is specialized and usually implies a more labor-intensive preparation and a different structure or texture.
