KETCHUP WITH TEXTURE:

Americans find fresh new ways to dip into salsa: There's no question that Mexico's spicy staple tastes best when made from scratch (Stephanie Cook Broadhurst, 5/03/06, The Christian Science Monitor)

In December 2000, salsa became the No. 1-selling condiment in the US, replacing ketchup, according to the Association for Dressings and Sauces. Of course, Americans have put their own spin on salsa, creating milder and fruity versions, mixing in ingredients like bell peppers, mushrooms, or pineapple. [...]

Salsa Mexicana

2 tablespoons finely diced white onion
8 Roma tomatoes (about 1 pound), diced
1 to 2 serrano chilies, finely diced, with seeds
2 tablespoons fresh cilantro, finely chopped
1 teaspoon sugar
1 teaspoon salt
1 tablespoon fresh lime juice

Place onion in a strainer, rinse with hot water, and drain. Combine and mix all ingredients in a large bowl. Add a little more sugar if tomatoes are acidic, but make sure salsa does not taste of sugar. Chill for 30 minutes before serving, and eat within a few hours. This all-purpose salsa is good with tortilla chips, grilled meats, hamburgers, or almost any Mexican dish. Makes 3 to 4 cups. (Medium-hot. Use fewer chilies to lower heat.)

Source: Adapted from 'The Great Salsa Book' by Mark Miller, with Mark Kiffin and John Harrisson (Ten Speed Press)

Cinco de Mayo Tips (Food Network)