Photo by Bluestocking | IST.

May is National Salsa Month, honoring America’s most popular condiment: Since the early 1991, more salsa has been sold than ketchup!

Salsa is the Spanish word for a sauce of finely chopped vegetables, that dates back to the ancient Aztecs. Red salsas are tomato-based, green salsas are tomatillo-based and there are dozens of different types of both.

Fruit salsas, such as cherry, mango, peach and pineapple, are a modern invention, enjoyable with grilled meats and breakfast eggs.

Habla usted salsa?

There are so many different types of salsa. In celebration of Cinco de Mayo, branch out and serve some new varieties.

Set up a salsa-and-chips bar—different types of salsa, different brands and flavors of chips. It’s a fun way to enjoy good food and to see which you like best. You can have a tasting of Mexican beers as well.

Not all salsas are Mexican in origin; chimichurri, from Argentina, is the leading condiment there and in neighboring Uruguay.

What’s the difference between chimichurri and Mexican salsa? All is explained in the Salsa Glossary.

While you’re at it, check out the history of salsa.

Mango salsa, for those who like sweet heat.
Photo courtesy of Cazadores Tequila.

Make an eye-opening guacamole for Cinco de Mayo:

Add small-diced mango to your regular guacamole recipe. It’s a tasty new take on a classic.

If you’re concerned that some people won’t like the succulent, sweet accent, just add the mango to the perimeter of the bowl (as a garnish) instead of mixing it in; dippers can scoop it up or not.

Otherwise, mix the mango into the guacamole and see who’s first to guess what the flavorsome new ingredient is.

Snazz up your guacamole with mango.
Photo courtesy Wikimedia.

Another low-calorie tip:

Mix condiments with nonfat yogurt to create tasty, low-calorie, creamy dressings, dips and sauces.

While flavored mustards, pestos, salsas and savory chutneys are delicious low-calorie flavor-enhancers by themselves, transforming them into a creamy sauce adds versatility to your dishes.

Using nonfat yogurt for a sauce base adds few calories compared with cream or sour cream. However, yogurt will separate when heated, so if you want a warm sauce, have the yogurt at room temperature and warm it ever-so-slightly.

This low-calorie citrus-yogurt dip is a better
choice for crab cakes than a fat-filled, mayo-
based dip. Photo courtesy of Zabars.com.

• For a ready-made zesty mayo, check out our review of the Top Pick Of The Week mayonnaise from The Ojai Cook.
• Why not make your own mayonnaise from scratch?
• Take a look at our favorite gourmet condiments.

When you see a jar of Pace salsa on the shelf of your supermarket, are you aware that Pace is the brand that “started it all” in bottled salsa? While salsa seems ubiquitous—and unless you’re in the business, you won’t believe how many different brands there are—there was no salsa on the shelf in 1947 (just hot sauce), when Dave Pace introduced his original Pace Picante sauce. It was a smooth blend of tomatoes, onions and jalapeños. (In 1995, Pace Foods was acquired by Campbell Soup Company.)

Over the years, the “menu” has expanded to include Chunky Salsa, Pico De Gallo, Salsa Verde, Mexican Four Cheese Salsa con Queso, Pineapple Mango Chipotle Salsa and Black Bean & Roasted Corn Salsa.

Recently, we tried the latter two salsas, the newest additions to the line. Admittedly, we’re not into fruit salsa. We like salsa because it’s savory and sugar-free. Add fruit and sugar, and you’ve sweetened something that we enjoy because it’s the antithesis of sweet. Yet, peach, pineapple and mango salsas are big sellers: Never underestimate how the American palate has been warped to want sugar in bread, soup, stews, even salsa. We pour sugar onto our meat (barbecue sauce, steak sauce, ketchup) and potatoes (look at the ingredients in flavored chips).

Pace was the first commercial salsa in America, launched in 1947.

The Black Bean & Roasted Corn Salsa is also sweetened, to a lesser extent, with sugar and unsuphured molasses. If you’d like to try black bean salsa without sugar, our favorite is Jardine’s. Granted, it’s twice the price of Pace, but the savory salsas have no sugar and Jardine’s Salsa Bobos, (bobos is Spanish for “confetti”) is so thick with beans and corn that it could be served as a side vegetable. For old time’s sake, though, pick up a jar of Pace Picante Sauce and see how the whole salsa movement began.

Tequila
Tequila adds a piquant bite to mellow, sweet pineapple. The subtle tang of fresh lime juice and a mounting heat towards the finish make for an excellent overall flavor.

Mrs. Renfro’s Pineapple Salsa.

Pomegranate
Many products claiming to be pomegranate-flavored end up tasting like anything but. Not so with this salsa. The fruit shines clearly through the rich, smoky chipotle without so much as a peep from artificial flavoring. The lingering sweet-hot afterburn will have you immediately reaching for another chip.

The verdict: we’re more than likely to dip into these again!

• See more of our favorite salsas.
• Read the history of salsa.
• See our favorite gourmet tortilla chips.

Cool & Creamy Cucumber Dressing

Prep Time: 15 minutes

Ingredients

1 large cucumber, peeled, seeded and coarsely chopped
1/2 cup reduced-fat sour cream or nonfat yogurt
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
2 tablespoons honey Dijon mustard or spicy brown mustard
1 tablespoon olive oil
1 tablespoon cider vinegar
1 clove garlic, pressed
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Preparation

1. Combine all ingredients in a blender or food processor. Cover; process until well blended. Transfer to covered container; chill in refrigerator.
2. Serve over mixed salad greens or with crudites. Makes 1-1/3 cups dressing.

Nutritional amount per 2 tablespoon serving: 45 calories, 4g fat, 2g saturated fat, 1g protein,
2g carbohydrates, 0g dietary fiber, 2g net carbs, 8mg cholesterol, 61mg sodium.

Is a bagel “healthy” food? Yes, when it’s a whole
grain bagel like this one from French Meadow
Bakery. Top it with 0% fat, thick Greek yogurt
instead of cream cheese (we like Chobani, FAGE
and Oikos brands).