We’re huge fans of salsa. On Taco Tuesdays or Tex-Mex nights, we’ll gladly whip up a homemade batch of the fresh, herbaceous dip, which lets us feature the freshest ingredients, adjust the spice level, and get the texture just right.
Still, we’re not too proud to admit that we keep store-bought jarred salsa handy. Not only is it quick and convenient, but it also lasts about 2 to 4 weeks longer after opening than from-scratch salsa recipes.
We’re not alone in thinking that this is one category for which, as Ina says, “store-bought is fine.” Chefs from coast to coast do as well. But which brands do they trust—and enjoy the taste and texture of most?
Our Panel of Salsa-Savvy Chefs
- Kieron Hales, executive chef, managing partner, and owner of Zingerman’s Cornman Farms in Dexter, Michigan
- Leslie Rohland, chef and owner of The Cottage Cafe and The Juice Hive in Bluffton, South Carolina
- Conor Seip, executive chef at Monument Tavern and culinary director at Waverly Kitchen & Bar in Boston, Massachusetts
- Peter Som, a New York City-based award-winning fashion designer, culinary creator, lifestyle expert, and the author of the upcoming cookbook “Family Style”
- Jenner Tomaska, executive chef and co-owner of Esmé and Bar Esmé in Chicago, Illinois
Qualities of the Best Jarred Salsa
When seeking out supermarket salsas, the chefs we surveyed look for the following features.
A balanced level of spice and acidity
“Fresh,” “bold,” and “balanced” are three descriptors nearly all of our panelists mentioned when describing their “best” salsa…