Salsa

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     From John Mariani's ENCYCLOPEDIA OF AMERICAN FOOD & DRINK, pg. 282:

_salsa._  A general term for seasoned sauces, usually made with chile pepper
and tomatoes, in Mexican-American and Tex-Mex cookery.  Salsa is used for
dipping or as a condiment to main courses.  The word is Spanish, dating in
English print to 1962.

     1962?
     The Michigan MOA has an 1895 citation, but the term is not explained.
     OED has 1846 (from Spain), then 1935 (from the California of John
Steinbeck's TORTILLA FLAT).  There is no early, cookbook citation.
     From the LOS ANGELES TIMES PRIZE COOK BOOK (1923), edited by A. L.
Wyman, pg. 114, col. 1:

     _SALZA SAUCE_
     Take a cupful each of tomatoes, onions and a green pepper.  Scald, skin
the tomatoes, skin the peppers by blistering on hot stove, chop all together,
add salt and enough olive oil to moisten.  Serve on hot or cold fish.--R.
Barlow, Los Angeles

     Pg. 331, col. 1:

     _MACARRON CON SALSAS_
     _De Hongo_
     This is a macaroni and mushroom sauce.  Cook one package of macaroni in
boiling water for twenty-five minutes.  Drain.  Then place in saucepan three
cups of milk, three-fourths cup of flour.  Stir to dissolve the flour and
bring to boiling point.  Cook for five minutes, then add three-fourths cup of
finely chopped green and red peppers (first removing the skins and seeds),
one-half cup of finely chopped onions, one clove of garlic, one-half pound of
fresh or one can of mushrooms, one cup of thick tomato pulp, one teaspoon of
salt, one-half teaspoon of chili powder.  Beat up well to blend and bring to
boiling point.  Cook for three minutes, then add the prepared macaroni and
heat again to boiling point.  Cook for five minutes slowly, turn in deep dish
and sprinkle with three-fourths cup of grated cheese and one-fourth cup of
finely chopped parsley and serve.--Mrs. E. D. Fich, Corona, Cal.