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Mild Jarred Red Salsa

Piquant jarred salsas can add a little spice to any occasion. But what do mild salsas have to offer?

Published Feb. 1, 2016
UpdateOctober 2016
Since we last tasted mild jarred red salsas, Herdez changed the formulation of its product. While the new Herdez Salsa Casera has a thicker texture than the old, we still can't recommend it, as it remains too spicy for a mild salsa.

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What You Need To Know

Salsa ranks among America’s favorite dips—and nothing beats the jarred varieties for convenience, especially during the winter months when it can be hard to find high-quality fresh tomatoes to make salsa from scratch. But, jarred salsas can often be disappointing: mushy, bland, and overcooked. In the past, we’ve struggled to find medium and hot versions that we liked, though we’ve always managed to uncover a few good products. Still, many people prefer their salsa to be less fiery. Could we find a mild salsa that got the ratios of heat, salt, acidity, and sweet tomato flavor just right?

To find out, 21 America’s Test Kitchen editors and cooks tasted seven top-selling mild salsas—first plain and then with tortilla chips. One problem emerged almost immediately: Some of the mild salsas weren’t mild at all. In fact, two were deemed too hot when eaten on their own. A little heat wasn’t entirely unwelcome, though; the very mildest salsas came across as bland. With or without chips, however, tasters preferred salsas that had more moderate heat levels. Our top brand had a bit of a kick but didn’t overwhelm more sensitive palates.

Tasters were looking for balance in their salsas. Heat aside, sweetness was critical—brands that had 2 grams of sugar per serving (likely due to the use of tomato concentrate or puree) tended to rate higher than those that had 1 gram or less. But acidity was just as important, if not more so. Six of the seven salsas used vinegar to boost the brightness of their tomatoes; salsas that lacked enough of a sour counterpunch were considered “stale” and “too sweet.” Salt levels didn’t matter to testers unless they were significantly low; while the other salsas averaged about 217 milligrams of sodium per serving, a salsa that had only 65 milligrams was dismissed as “flat.” Salsas with flavors that seemed “off” were rejected, as were those overladen with herbs, which imparted a “marinara-like” or “chemically tasting” flavor. Tasters preferred salsas in which the tomato flavor was dominant but still allowed them to “taste the different elements” of the onions and peppers.

The biggest problem was texture. Freshly made salsa weeps vegetable juice as it sits; we found this to be an issue with these jarred salsas, too. To get a better sense of the composition of the salsas, we strained a cup of each overnight in an attempt to separate the solids from the liquids. One jarred salsa that tasters found “runny” shed 17 teaspoons of watery fluid overnight, almost a third of its total volume. Other brands overcompensated for the seepage issue, adding thickeners that kept liquid in but made the salsas “slimy” and “viscous”; one...

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Recommended with reservations

Not Recommended

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

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