I think we've all read that salsa is now the #1 condiment sold in the U.S., having overtaking ketchup a few years ago.
Recently on the Southwest Board, an older chowhound, Canon Fowler, related that chips and salsa were not served in the Tucson of his youth (late 1920's through WWII). Where did salsa come from? Is it traditional in some parts of Mexico or other areas of the border? Does anyone know when the custom of serving chips and salsa as an appetizer started? Again, what I'm interested in aren't bottled (or homemade) hot sauces, but the tomato, onion, chile salsas that are commonly served in most Mexican restaurants.
Anybody have any clues?