8 of the Best Texas Salsas
If you ask a Texan what the best Texas salsa is, they’ll often answer with a treasured family recipe that has been passed down from generation to generation. Texans are as passionate — and opinionated — about good salsa as they are about the best way to cook barbecue or whether to put beans in chili. That passion is partly why Texas salsa is unequivocally the best salsa in the country.
Salsa has long been a staple of Mexican cooking, with a variety of styles used in everything from topping tacos to marinating meats. Salsa made its way onto the broader American palate as Mexican and Tex-Mex food became popular in the 1970s and ’80s.
There’s no way to settle the argument over which brands are the best Texas salsas. But if you’re looking for some quality spicy goodness to accompany your next bowl of chips or plate of huevos rancheros, here are some brands that won’t let you down.
Xochitl
Carlos Salinas, the founder of Xochitl, learned to make chipotle salsa the way his family had been making the recipe for 90 years. It was a tradition, not a business. Salinas would fill jars and share them with family and friends. One day, around 1995, a woman tasted his salsa and asked him to produce 200 jars to market. The rest, as they say, is history.
Salinas eventually rolled out a variety of products, from new salsas to tortilla chips, that are now available around the world. So, if you ever find yourself in the United Kingdom or Saudi Arabia longing for a taste of home, keep an eye out for Xochitl.
Zubi’s
Founder Sarah Zubiate stumbled upon her recipes for this all-organic, healthy twist on Texas salsa when she set out to produce a healthier salsa to serve her parents without them knowing. To her delight and surprise, her parents preferred the new recipe over her old style. Embracing that achievement of delicious-meets-healthy, Zubiate founded Zubi’s in 2017 in Athens and brought her creation to market. All of her salsas, cremas, and quesos are produced with sustainable farming and energy practices.
Mrs. Renfro’s
George and Arthurine Renfro started a food and condiment business in Fort Worth out of their family garage in 1940, at a time when the city was shifting from Great Depression struggles to wartime growth. After the business took off, Arthurine began to experiment with new additions to the product line. She created the popular Dixieland Chow Chow, a southern pickled relish, and then created the Mrs. Renfro’s label for fruit and vegetable stands. Eventually, the Renfros purchased the Gold Star salsa brand and recipes and reworked them to taste more like their own family recipes, creating the full line of Tex-Mex salsas that today are beloved around the world.
Ana’s Salsa
If you haven’t found Ana’s Salsa in the grocery store, that may be because you’re looking in the wrong place. Ana’s Salsa is made cold with fresh ingredients, shipped cold, and stored cold in grocery stores’ refrigerated sections. That’s where fans of the high-quality, brightly flavored salsa have been hiding one of Texas’ best-kept salsa secrets for years.
Wrights of Texas
Like most San Antonians, Peggy Wright grew up making a close-guarded family salsa recipe. When she married Rick Wright and moved to Katy, Peggy continued to make the salsa for family and friends. For years, the couple toyed with the idea of turning their popular salsa into a business, but they didn’t take the plunge until their kids were grown. Today, Wrights of Texas produces a line of handmade, small-batch salsas based on Peggy’s original recipe.
Jaime’s Spanish Village
Jaime Tames, a charismatic bull fighter from San Luis Potosi, first opened his Tex-Mex joint in Austin across from the University of Texas in 1931. It became an overnight hit, especially among college students and Longhorn fans who flocked to the city on big game days. Although the restaurant closed its doors in 2010, Jaime’s legacy has been preserved through retail access to his beloved Jaime’s Spanish Village salsa and queso.
Two Hot Mamas
What makes Gen Thompson’s salsas so good that they continue to sweep up awards at hot sauce festivals? Perhaps it’s the fresh ingredients, the careful attention to blending flavors, and the adherence to an ethos of keeping things simple with no preservatives or additives. Two Hot Mamas also blends in global influence: The Central Texan taps into Tex-Mex flavors while bringing in tastes inspired by her coastal Mexican and Spanish heritage.
Clint’s Texas Salsa
In 1996, Clint Poulter finally became so fed up with picante sauces marketing themselves as salsa that he founded Clint’s Texas Salsa. Clint wanted to produce a true Texas salsa inspired by the Rio Grande Valley region where he lived. His standard: 100% Texas-grown ingredients, plenty of bite, and a satisfaction-or-your-money-back guarantee.
This is only the surface of the best Texas salsas, but the Lone Star State is king of the category. To prove it, the next time you’re at an out-of-state grocery store, check out the salsa selection. Chances are, most of them are from right here in Texas.
For more local spice, check out our guide to the best Texas hot sauces.
© 2021 Texas Farm Bureau Insurance
