Salça ("salcha")[1] (Turkish pronunciation: [saltʃa]) is a category of thick, deep red paste made from peppers or tomato and salt, originating in Turkey.

The Turkish word salça is a loan from the Italian salsa, meaning "sauce" in that language.

Due to the /tʃ/ sound in the middle of the Turkish word it has been proposed that it was possibly loaned through the Greek version σάλτσα (sáltsa).

Traditional methods of making homemade Turkish tomato paste include grinding or pureeing peeled tomatoes, removing the seeds with a Turkish colander called a süzgeç and then mixing with salt.

Commercial types of tomato salça are cooked in large factories rather than sun dried and do not have the same intense flavour or colour.