One of the things I really missed when I moved to Seattle from Austin was the lack of quality salsa, which I use like Australians do vegemite (or my kids use ketchup). Many of the restaurants here use something that tastes like tomato paste with oregano (shudder), and store bought generally has a litany of preservatives and questionable additives.
After some trial and error, I’ve come up with my own recipe (below), which I’ve used for the last couple of years. A few months ago, I found a pretty good store bought variety by Salsa de Rosa, made in Redmond. Their medium variety is flavorful, fresh, and without preservatives or pastes. The essential difference between theirs and mine is they use jalape
I was checking out the Salsa de Rosa web site and love their competitive analysis.
Try using a mortar and pestle instead of a food processor. It brings out a better flavor in your salsa than a food processor. If you don’t have one, try to find a traditional “molcajete” which is made from volcanic rock.
I’ll have to try a mortar and pestle. I’ve been looking for a way to bruise basil leaves and that might work.
HEY JIM GIVE ME A CALL I LIVED IN SEATTLE AND AUSTIN I’M AN ENTERTAINER & COMM PHOTOGRAPHER
602 298 2911 WE MAY KNOW SOME MUTUAL FRIENDS I CAN SEND YOU SALSA FROM PAPPASITT0S..
Jill Knapp was musing about a bad salsa experience with Trader Joe’s. (Their tortillas are great, salsa… well, not so good.)
So, I ordered some from Salsa de Rosa to be delivered to her. (Shhhh… it’s a surprise.)
Afterwards, I thought I should probably include a note and wrote them asking if they could include this:
Within half an hour, Steven, owner of Salsa de Rosa wrote back saying he was happy to do it, especially considering it’s something he’d say.
I just thought that was really cool.
How cool is Jim?? La la la!
The best part about what the Salsa de Rosa owner-guy Steven wrote was… he spelled Trader Joe’s as “Traitor Joe’s.” Ba-ha-ha!
Since I don’t have super-easy access to Salsa de Rosa products here in sunny Hella-Smella-Delaware, I still do default to the Trader Joe’s Fresh Salsa variety. It’s got no paste, it’s not cooked… it’s just tomatoes, onions, garlic en masse, cilantro, cider vinegar, lemon juice and salt mixed together with a touch of love. If I’m feeling kooky I’ll add in a metric buttload of freshly chopped cilantro in there and let it sit in the fridge for a day or two. It’s a tasty treat.
But hell, it’s no Salsa de Rosa.
Mmmmmmmmmmmmmmmmmmmmmmmmmm!
(Thanks again, Jim!)
Jim,
I was doing my semi-annual search on our company name and was pleasantly surprised to see two favorable references to Salsa de Rosa.
First off, THANK YOU for those kind words!
Lastly, we’d love to send you or someone of your choice a 32oz container of any flavor you/they choose, at no charge, of course.
You can email me at the address provided with shipping details and we’ll send it with the next shipment.
As a side note, we recently lowered our prices in our Online Store so that internet customers can purchase our products at prices close to retail grocers.
Anyway, thanks again for your kind words!!
Steven
Salsa de Rosa
I am a Home Economist in Savannah, Georgia. On Saturday’s I work with the State Farmer’s Market. They inform me early in the week a produce I should feature. I have printed information regarding specific fruit ot vegetabel, tips, and a sample of a dish I prepare using the farmer’s products. (they deliver the produce to my door) It has been a wonderful experience for me, and I hope others. Last week a Georgia farmer, shyly brought me a bag of fresh tomatillos and asked if I could find out something to make with them. I would like to prepare something that could be served at room temperature. I will give credit to chef. I have copy of Jim’s excellent salsa…Is there another recipie? I may be wrong, but am anxious about Georgia cooks and roasting the vegetables.
Thank you for any advice
Jenell