Salsas were an integral part of ancient Aztec and Inca diets, where various combinations of tomatoes, chili peppers, and other local ingredients were used to enhance the taste of their meals. With the arrival of Spanish conquistadors in the Americas, new ingredients like tomatoes and peppers were introduced, influencing the evolution of salsa.

The modern salsa we enjoy today took shape in Mexican cuisine, particularly in the region of Veracruz, where tomatoes, chili peppers, and onions were combined to create a vibrant and zesty condiment. The addition of other ingredients such as cilantro, garlic, and lime juice contributed to the diverse and dynamic flavor profiles that characterize different types of salsa.

Salsa sauce gained popularity beyond Mexico in the 20th century, spreading to the United States and other parts of the world. Its versatility led to countless variations, from mild and chunky to fiery and smooth. Today, salsa has become a global culinary phenomenon, accompanying dishes in various cuisines and serving as a delicious reminder of the rich history and diverse influences that shape our culinary landscape.