Salsa is kinda hard to screw up, yet some food producers have accomplished this feat. For example, Qdoba’s hot salsa includes artificial food coloring to boost its “hotness”, and generic bulk salsa available at discount clubs will contain thickening agents like xanthan gum. It’s up to us as consumers to find natural alternatives.
There’s very little in the world I enjoy more than good salsa. I will go to the end of the Earth to find the perfect blend of spice and texture.
Unfortunately, I didn’t find a great salsa tonight.
While perusing the shelves of the local food cooperative, I noticed that Green Mountain Gringo salsa was on sale. So I bought a can of mild. Usually I’d go hotter, but I was sharing and didn’t want to risk it.
Here are the ingredients (according to the bottle):
Ripe Tomatoes, Fresh Onions, Fresh Tomatillos, Fresh Jalapeño Peppers, Fresh Pasilla Peppers, Apple Cider Vinegar, Fresh Cilantro, Fresh Parsley, Fresh Garlic, Sea Salt, Spices
It was good, but not great. I tried it with standard natural salted tortilla chips, and then as a quesadilla topping. Green Mountain Gringo’s salsa reminded me of the chunky Tostitos and Pace brands I used to eat (ugh). Perhaps I would have enjoyed a spicier variety more (like their medium or roasted garlic flavors).
Also, I imagine it would be quite tolerable as part of a taco. For chip-dipping, however, I will pass next time.