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See why.Jarred Medium Salsa
We love this condiment when it’s homemade, but jarred salsa is more convenient. Which one should you bring home?
By Carolyn GrilloPublished Aug. 10, 2021
What You Need To Know
Americans love salsa—even more than they love ketchup. In terms of dollars spent, salsa has been the most popular condiment in America since 1992, when the New York Times declared, "ketchup, long the king of American condiments, has been dethroned.”
Salsa dates back to the time of the Aztec Empire, which was located in present-day Mexico. For centuries, it was made at ...
Everything We Tested
Recommended
Buy This If You Like: A pureed salsa with intense heat and strong garlic and cumin flavors
Buy This If You Like: A thinner salsa that starts sweet and has a strong heat that builds
Buy This If You Like: Salsa with crunchy pieces of vegetables and a good amount of heat
Buy This If You Like: Chunky salsa with a bit of sweetness and bright tomato flavor
Buy This If You Like: A thick salsa with medium-diced vegetables and moderate heat
Buy This If You Like: A thicker, marinara-like salsa with a touch of smoke and mild heat
Buy This If You Like: A thinner salsa and a sweet-and-smoky flavor combination
Buy This If You Like: A thin salsa with roasted, smoky, charred flavors
Buy This If You Like: A thick salsa with tender pieces of tomato and mild heat
Buy This If You Like: A thinner salsa that tastes mild and fresh like pico de gallo
Reviews you can trust
The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing.
Carolyn Grillo
Carolyn is a senior editor for ATK Reviews. She's a French-trained professional baker.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.