Mexican cooking is full of rich flavors and strong traditions, and at its center is salsa, a chameleon condiment that makes ordinary foods extraordinary from chicken taquitos to breakfast tacos, flautas, and enchiladas. In the United States, Mexican restaurants feature homemade salsas, frequently including salsa bars with choices varying from mild to hot. As Yanni Sanchez, executive chef at Chicago’s Michelin rated Takito Brands Restaurants, put it, salsa is the foundation of the dining table, a “member of our family’s table,” elevating plain fare to memorable moments.
But even chefs fall victim to time constraints, wanting real Mexican flavor but without the time to chop, roast, and blend. It begs the question: what jarred salsas do Mexican chefs rely on when fresh isn’t possible? To find out, we spoke with top chefs, learning their favourite store bought salsas and what they look for when selecting them. Their advice provides a guide for navigating the busy salsa aisle, rewriting the rules on packaged condiments.
What Makes a Jarred Salsa Chef Worthy?
Chefs judge jarred salsas carefully, not just tasting them. Yanni Sanchez insists on a composition of colors after the Mexican flag: green (jalapeño), white (onion), and red (tomato). The ingredients develop a unison of heat, pungency, and sweet acidic flavors as the core of real salsa.
Katsuji Tanabe, aery executive chef in Cary, North Carolina, suggests a quick glance at the ingredient list for few thickeners and preservatives to achieve homemade quality. He cautions against brightly colored salsas that signal artificial ingredients, opting for naturally colored, rustic looking ones. These criteria ingredient purity, well balanced flavors, and natural appearance guide chefs’ decisions so jarred salsas provide true Mexican flavor.
Some brands excel in quality and functionality, refusing to compromise flavor for convenience. The following are five chef recommended items that excel both in professional and domestic kitchens:
1. Herdez Guacamole Salsa Mild
Herdez is widely praised, with Fat Rosie’s executive chef Dudley Nieto referring to it as a “universal, quality brand” for its reasonable ingredient selection. He prefers Herdez Guacamole Salsa Mild for its “homemade, roasted char flavoring” and combination of tomato and peppers. Nieto serves it over chips, steak, chicken, and even pizza, illustrating its flexibility.
Fernando Renteria of California’s La Monarca Bakery concurs, applying this salsa to enhance chicken taquitos, adding, “It makes the dish.” Its non remainder status is testament to its popularity, providing a well balanced taste rivalling that of fresh salsa.
2. La Costeña Medium Home Style Mexican Salsa
Fernando Renteria also advocates for La Costeña Medium Home Style Mexican Salsa due to its “just like homemade flavor” with strong kick. Busy cooks will appreciate this salsa that captures the genuine flavor without the work, which is perfect for those who want convenience without sacrificing.
3. Herdez Roasted Poblano Salsa Cremosa
Katsuji Tanabe points to Herdez Roasted Poblano Salsa Cremosa as rich due to its oil content. It is something he pairs with scrambled eggs or chicken quesadillas, enjoying how it infuses plain fare with spicy, creamy richness. It is a standby for fast, tasty meals.
4. Tostitos Chunky Salsa
In a shocker, Yanni Sanchez’s blind taste test at Takito Brands chose Tostitos Chunky Salsa as the champion among eight jarred ones. Its chunkiness, blend of well balanced Mexican spices, and fresh tomato taste wowed her team. With optimal salt and garlic content, along with a liberal combination of onion and jalapeño, it was as good as if mass market brands had made it.
5. Mission Chunky Salsa
Mission Chunky Salsa was near the top in Sanchez’s taste test, commended for its zesty tomatoes, spice equilibrium, and rich texture. Its rustic chew and zesty close make it unique, providing a rich, fulfilling experience that enhances day to day meals.
These choices represent chefs’ values: natural ingredients, home style flavors, and textures that reinforce dishes. Herdez, La Costeña, Tostitos, and Mission fill in the gap between convenience and quality, so they’re dependable options for cooks at home.
The Unanimous Champion: Salsa Macha
Although these salsas are impressive, there’s one category that shines: salsa macha, also referred to as “Mexico’s chili crisp.” In contrast to tomato based salsas, salsa macha has a dense, oil based consistency, combining ground peanuts, garlic, toasted or dried chilies, and seeds such as sesame, all suspended in decadent oil. This makes for a crispy hot condiment that elevates dishes with depth and sophistication.
Why Salsa Macha Shines
From Austin, Texas, salsa-rich Chef Deepa Shridhar praises the salsa macha from Masienda, especially the Guajillo, Cherry, and Cocoa Nib. It’s used both on breakfast tacos and sandwiches and even salad dressings, as it gives a great “kicked up” taste to any dish. It’s highly versatile and appears across many meals far beyond Mexican cuisine.
Denver chef Erasmo Casiano of Lucina Eatery+ Bar concurs, applying Pinche Salsa Salsa Macha de Chile de Arbol to add smoky fragrance and peanuts’ crunch to eggs, tacos, fried chicken, and sandwiches. He combines it with tacos de lengua, noting its potency to pair with strong flavors.
Executive Chef RJ Yoakum of Dallas’ Georgie depends on Chingonas Original Salsa Macha, sold at World Market. He appreciates its even heat and snappy spices, employing it as a marinade for beef, pork, or chicken, or even on hot dogs. Oil based flavors penetrate deeply into meats, enriching them and imbuing them with personality.
The Science Behind Salsa Macha’s Appeal
Salsa macha’s oil structure distinguishes it from water salsas. The oil concentrates the flavors of chilies, garlic, and nuts, maintaining their crunch and providing an extended flavor release. It produces a rich mouthfeel and texture difference, making it well suited to drizzling over eggs, whisking into dressing, or marinating meats. Its versatility and richness make it a favourite among chefs, able to add depth to simple or complicated dishes.
Pumping Up Jarred Salsas with Chef Hacks
Despite using great jarred salsas, chefs make some tweaks to take them closer to homemade. Deepa Shridhar suggests fresh garnishes such as cilantro, diced red onions, and lime to enhance flavor. Erasmo Casiano has an old hack: mixing a bouillon cube into warmed salsa to add depth of umami. Such simple tweaks make jarred salsas taste new and energetic, making them all the more popular without effort.
Picking the Best Salsa for Your Pantry
Chefs’ recommendations provide a guide to picking jarred salsas. Find the green, white, and red base of jalapeño, onion, and tomato, and steer clear of products that contain high levels of preservatives or chemical colors. Herdez, La Costeña, Tostitos, and Mission are brands that provide consistent quality, and salsa macha in the form of Masienda, Pinche Salsa, and Chingonas is characterized by its versatility and complexity.
These salsas unite tradition and convenience so that home cooks can add authentic Mexican flavor to dishes even on weekdays. From dolloping Herdez onto taquitos, drizzling salsa macha on eggs, or topping a dish with fresh garnishes, these chef approved choices demonstrate that quality and convenience don’t have to be mutually exclusive, bringing Mexico’s vibrant flavors to any table.
