San Antonio has a long list of perks, including our cuisine: Pace Picante put the city on the salsa map after World War II, and today, there's an almost infinite variety of pepper sauces and salsas here.
But which one is the city's best? What's the secret in the most popular sauce? We went looking for answers.
There are more exotic types and temperatures of salsa today than ever before.
"They had a cinnamon habanera that was pretty good," said Ian Burke, a customer at Pepper Palace.
"The top sellers are the hottest," said Jackie Todd, manager at Pepper Palace.
But the hottest salsas are no longer the infamous ghost pepper varieteis.
"That was the hottest one back in 2002, but now, the Carolina Reaper is No. 1, and No. 2 is the Trinidad Meruda Scorpion!" Todd said.
Tourists like to take the pepper challenge at the restaurant.
"Hot enough for me... is when I get sweaty," said customer Sara Ottens.
But San Antonio is known for its local salsa, and no place does it like Rosario's, where it's not the heat, but the char that's key.
Owner Lisa Wong said her recipe has only four ingredients: tomato, jalapeno, garlic and salt. It's voted 'Best in SA' almost every year.
"We let them char for about an hour on each side..."
Her staff makes it by hand daily, just like the tortillas.
"It's delicious! It's not too hot, not too mild, to me it's just right, it goes with everything." said customer Sandy Cuevas.
Most people know salsa surpassed ketchup as America's No. 1 condiment 20 years ago, and some nutrutionists say it has health benefits, like better digestion.
But that's not what makes it No. 1.
"I would probably get a gallon of it and use every bit ot it!" said customer Karla Howell.
Rosario's serves up gallons of salsa every day... even more on weekend... all free of charge.
"We don't expect to be charging for it anytime in the future. It's part of the Rosario's experience!" manager Michelle Gonzalez said.
That's the recipe: tomatoes, jalapenos, garlic and salt. But the key is grilling the vegetables over an open flame until they're charred.
It takes time, and most restaurants just don't do it.
