History of Spicy Peppers and Salsa
Imagine!
“Thousands of years ago, you are a hunter looking at a mysterious fruit, a fruit that changes color from green to red in time. Not knowing if the fruit is edible, you take a bite and instantly feel burning pain; immediately, you look to ease the
burning pain. The pain slowly turns into a pleasurable sensation. You just discovered chile (Nahuatl chīlli),
also known as chili or hot pepper. Chīlli gives you a good feeling despite the initial discomfort;
you start adding chīlli to food to add flavor. Soon you mix tomatoes with chīlli, thus
creating chīllimolli, now commonly called “salsa.”
HIstory (Origin) of Chili Peppers and Salsa
In the last 25 years, hot salsa has been replacing ketchup as America’s favorite condiment, which is incredible but true. Spicy salsa has been a favorite condiment for thousands of years with the native inhabitants of Mesoamerica.
Hot peppers and tomatoes are the salsa base. The chīlli has been domesticated since about 5200 B.C. and tomatoes by 3000 B.C. Tomatoes and hot peppers originated in Ecuador and Peru, but the Toltecs, Mayans, and Aztecs were the first to use them as food.
The pre-Columbian cultures mixed chiles with tomatoes and ground squash seeds. They consumed them as condiments, as documented by Fray Bernardino de Sahagún, a Franciscan missionary sent to New Spain (Mexico) in 1529 after the Aztec Empire was defeated by Hernán Cortés.
In 1494, Dr. Diego Álvarez Chanca brought the first chiles to Spain after Columbus’s second excursion to the West Indies. He writes of their medicinal effect. In 1571, Alonso de Molina, a Spanish missionary renamed chīllimolli into “salsa” for a better ring in his home language.
Spicy Salsa Chronology in the United States
Here are some notable spicy salsa pioneers in the United States:
In 1807, the first bottled hot sauces, made with cayenne chiles, appeared in Massachusetts.
In 1868 on Avery Island, Louisiana, Edmund McIlhenny started making and selling Tabasco pepper sauce.
In 1917, La Victoria Foods started Salsa Brava in Los Angeles, California.
In 1947, David and Margaret Pace founded Pace Foods and their Pace Picante Sauce in Texas.
In 1952, La Victoria Foods introduced the first commercial taco sauce in Los Angeles, California.
In 1977, César Castro started making Salsa Brava Roja for personal satisfaction and to share with family and friends. In 2020, Salsa Brava Colibrí started offering Salsa Brava to everyone.
Today there are countless hot salsa manufacturing companies in the United States. In México, salsa is made at home and commercially manufactured.
Spicy Mexican Salsa Today
In the United States, spicy salsa is a favorite appetizer and food condiment at home, restaurants, and parties. Salsa has numerous health benefits and is easy to make.
Health Benefits: Because hot salsa contains hot peppers, tomatoes, and onions, salsa is healthy, low in calories, high in fiber, and full of vitamins. Spicy salsa boosts the immune system.
Can Be Found Almost Anywhere: Salsa is available in grocery stores. Most restaurants serve custom-made salsa dishes and appetizers. Now, Mexican Picante salsa is an international food spice.
†The statements made on this website need evaluation by the U.S. Food and Drug Administration. The products or opinions are not intended to diagnose, treat, cure, or prevent any disease. Information provided by this website or this company is not a substitute for individual medical advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Salsa Brava Colibrí recommends that you
consult with your healthcare providers regarding any disease or condition diagnosis and treatment.