History Of Salsa Sauce - The Mexican Connection
The history of Salsa sauce originated with the Inca people
. Salsa (combination of chilies, tomatoes and other spices) can be tracked to the Aztecs, Mayans and Incas. The Spaniards first encountered tomatoes after their conquest of Mexico in 1519-1521, which proclaimed the beginning of the history of Salsa sauce. Aztec lords mixed tomatoes with chili peppers, ground squash seeds and ingested them primarily 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 producing Extract of Louisiana Pepper, Red Hot Creole Peppersauce in 1916. A year after, La Victoria Foods began Salsa Brava in Los Angeles.
In Louisiana in 1923, Baumer Foods started producing Crystal Hot Sauce and in 1928 Bruce Foods began making Original Louisiana Hot Sauce - 2 salsa sauce brands which are still around.
In 1941, Henry Tanklage formed La Victoria Sales Company to market a new La Victoria salsa line. He launched 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 produces ten various hot sauces currently covering the entire salsa spectrum, including Green Chili Salsa and Red Salsa Jalapea.
According to the hot sauce history, salsa manufacturing in Texas started 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. 4 years after, in Austin (Texas), Dan Jardine started producing Jardine's commercial salsa, providing 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 increased seventy-nine percent; around 1988 and 1992, the percentage of American households buying salsa raised from 16 to 36. By 1992, the top 8 salsa producers 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 6 other brands saw Texas sales drop 3 percent.
The big news in 1994 was the buy out of 2 of the greatest companies in the Fiery Foods Industry. Numero Uno salsa manufacturer, Pace Foods, was sold to Campbell Soup Company for an astronomical USD1.1 billion.
Several of the best sauces ever made in the history of Salsa Sauce
Jose Goldstein Artichoke Garlic Salsa consists of artichokes from Spain with mouth-watering California garlic. A sure click with a bag of chips or your favorite meat. Excellent on pasta as well!
La Paloma Hot Salsa and La Paloma Mild Salsa are the finest of its kind. Once you savor the fresh, robust flavor of La Paloma Salsa, you'll be hooked.
Scorned Woman Salsa has won the 1st Place in Fancy Food Magazine's Hot & Spicy Food Show in 1997.
by: Edith Green
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