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Whether it’s smooth or chunky, spicy or mild, a good salsa enlivens everything it touches. “In Mexico, the word salsa simply means ‘sauce,’ but it’s so much more than that — it’s the soul of the table,” says Oscar Hernandez, chef of New York City’s Wayne & Sons. “Anything that adds flavor, from a smoky red chile or roasted tomatillo salsa to a fresh, tangy salsa cruda or pico de gallo, falls under the ‘salsa’ category.”
Naturally, many chefs prefer their own salsa for snacking or cooking. “I usually just grab some salsa from our restaurants,” says 2021 F&W Best New Chef Fermín Núñez of Austin’s Suerte and Este.
But when that’s not possible, even the pros occasionally find themselves in the grocery store with a craving for something that’s low-effort, authentic, and flavorful. With shelves full of commercially available salsas to choose from, we asked chefs for their top picks.
Cholula Salsa Medium Original
Food & Wine / Cholula
It’s no surprise that one of the most popular Mexican hot sauce brands comes in strong with a chef-approved salsa option. “I’m definitely dipping tortilla chips in Cholula’s salsa roja,” says Hernandez. Made with a blend of árbol and piquín peppers, Cholula has a smooth and robust texture and moderate heat level that make it well-suited to chips or tacos. According to Hernandez, “Its flavors are bold, smoky, and just mildly spicy.”
Herdez (various)
Food & Wine / Herdez
The label on Herdez products reads “con todo confienza es,” meaning “with complete confidence” — and there’s chef support to back that claim. “I love Herdez Guacamole Salsa,” says Michelle Bernstein, chef and owner of Miami’s La Cañita and Sra. Martinez.
Made primarily of tomatillos for a pourable consistency, with just a touch of avocado thickness and texture, “it’s not too spicy, super creamy, and really, really herbaceous,” she says. “I love making my own red tomato salsa, so this is a perfect addition for a quick touch of acidity and fat for any taco or just dipping chips.”
Chef Cord Chatham of Sedona’s Amara Resort and Spa seconds (and thirds) confidence in Herdez’s products. “Their Taqueria Street Sauce and Salsa Casera are fantastic and taste homemade,” he says. “If you want a cheeky chef cheat code that my wife (who’s from Sonora, Mexico) taught me, get yourself a couple cans of the Herdez Salsa Casera and a couple of cans of El Pato sauce and mix them together for a really authentic taste.”
Siete Salsa Cremosa
Food & Wine / Siete Foods
Salsa cremosa refers to a style of salsa that has an emulsified or creamy texture due to its processing or ingredients. Siete’s Salsa Cremosa achieves its creaminess through a mixture of jalapeños, olive oil, and roasted garlic. Chef Edgar Rico, 2023 F&W Best New Chef of Austin’s Nixta Taqueria, is a fan: “I love this salsa because it has a nice balance between heat and acid,” he says — qualities that make it the perfect complement to crunchy, salty tortilla chips.
Chipotle Bitchin’ Sauce
Food & Wine / Bitchin’ Sauce
Bitchin’s product line is more aligned with the category of dips, but its Chipotle Bitchin’ Sauce also walks the salsa cremosa line for several Mexican chefs who call it out. Blanched or steam-pasteurized almonds create an almost creamy base for this chef-favorite brand. “A dip I always have at home is Chipotle Bitchin’ Sauce,” says Núñez. “It’s really nice and super good with tortilla chips.”
Johnny Curiel, chef-owner of Alma Fonda Fina in Denver, also sings its praises. “My favorite premade salsa will always be Chipotle Bitchin’ Sauce. It’s the spiciness, the acidity, the flavor — but more than anything, it’s the consistency,” he says. “The finesse is so dialed in, you could serve it at any restaurant and people would swear it was homemade. At one point, my wife and I bet on something and whoever lost wouldn’t be able to eat it for 30 days. That’s how important it is in our everyday diet.”
Buc-ee’s Extra Hot Salsa
Food & Wine / Buc-ee’s
Located primarily in the Southern United States, this cult-favorite gas station chain offers plenty of snacks and products that make it worth the detour, including a selection of salsas that range in heat. Buc-ee’s Extra Hot Salsa combines smoky and tangy elements with fiery ghost peppers. “It’s not for the faint of heart, but is perfectly spicy and delicious,” says Sophina Uong, chef and owner of Mister Mao in New Orleans. For those who can handle the heat, it’s versatile enough for cooking or dipping.
Fredericksburg Farms’ South Texas Salsa Verde
Food & Wine / Fredericksburg Farms
“Texans know salsa,” says chef Danny Parada, director of restaurants for San Antonio’s Pullman Market. “Fredericksburg Farms’ South Texas Salsa Verde doesn’t just whisper its roots; it shouts them from the rooftop.”
Parada is particularly impressed by the “chef-level seasoning” of this salsa. “Jalapeños often play a background role in recipes, but here they’re front and center, enhanced with just the right touch of vinegar and salt to bring out their natural sweetness and depth, alongside mellow garlic notes reminiscent of a slow, patient pan sweat,” he says. “This salsa packs a kick but remains versatile.” Use it to top breakfast tacos, dip chips, or brighten braises and soups.
Chi Chi’s Thick & Chunky Salsa
Food & Wine / Chi-Chi’s
One of the most ubiquitous store-bought salsas, this familiar blend of tomatoes, onions, and jalapeños has roots in Mexico and at least one chef in its corner. “I find myself browsing through the salsa selection in the supermarket looking for authenticity when my kids run through the aisle yelling, ‘Chi-Chi’s! Daddy, get the Chi-Chi’s!’” says Yun Fuentes, chef and owner of Philadelphia’s Bolo. “That’s when I wake up from my day-dreaming chef cloud, grab the Chi-Chi’s Thick & Chunky Salsa, and say: ‘Vamonos!’ I like to add black beans, corn, chopped chipotle peppers and a solid squeeze of lime,” he says. “The flavors melded together feels like a big fiesta every time.”
