Open a jar of salsa and you’ve just completed most of the work needed to get a crowd-pleasing party snack on the table. Such convenience might explain the popularity of salsa, which famously dethroned ketchup as America’s reigning condiment back in the 1990s.
Since then, our jars have runneth over with dipping options: You can find versions of the tomato-based sauce laced with everything from peaches to pickles to Thai spices, and a range of spice levels all the way up to face-melting for the truly masochistic among your party squad.
The verdict? There are some decent options out there. But overall, we were left with a not-so-burning question: WHERE’S THE HEAT? This assemblage was about as timid as a meeting of Introverts Anonymous, which made us wonder that if these were “medium,” what were the “mild” varieties like? In other words, if you like your salsa with even a bit of kick, you might want to pick up a bottle of hot sauce, also, to wake up whatever jar you take home.
This was the salsa we least wanted to show up at the party. Most of our tasters found it to be watery and bland, and the few that detected something in there didn’t like their discovery. If this was a musical genre, it would be heavy metal: “Tinny,” said one. “Canned tomato,” said another. “Tastes like what you’d make if you had to make food out of salvaged car parts.”This was a slightly different formula than many of the others. Thinner than most, it was a universal disappointment.
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