This is a recipe that emerged out of our restaurant located about 4 hours from the Baja Peninsula of Mexico. Our friends Edgardo and Maria ran their Cafe Veracruz in Palm Springs, California. Each day off we had we would indulge in authentic Veracruz cuisine, and their house salsa was our favorite! Before we left the southwest we were able to get some secrets as to what made their salsa so delicious, today we share this recipe with you in our Salsa Veracruz. The primary flavors in our salsa are lime and salt with a hint of chipotle. We never use canned tomatoes, only fresh, organic, locally grown produce goes into this product. Excellent served with Latin cuisine or mixed with our Creamy Blue Cheese dressing for a creamy, spicy dip for any occasion.
"I eat your spicy salsa chilled, with a spoon, straight, a la gazpacho. It’s just sublime. So, in case you didn’t know you were in the soup business, you are. Good work! " (Mitch Nash, MA)
"I have never found a salsa on the east coast that wasn't made from canned diced tomatoes, this tastes like what I have when I travel to the Baja coast, thank you for making a non-gringo salsa!" (Jake Demier, CA)
"Love your salsa so much, reminds me of my time in Hidalgo, just wish I could find it in Montana..." (Anna Sorez, MT)
Ingredients:*Organic tomatoes, *organic onions, *organic cilantro, sea salt, organic lime, organic chipotle peppers, organic cumin. *Local Farm Ingredient.
Please be aware that batches will vary in color depending on whether or not we used a lot of heirloom tomatoes (which lighten the color). When batches have a bright vibrant reddish orange color there has been organic carrot or beet juice added to maintain a reddish hue.
Did you know? The majority of the vitamins found in tomatoes are held in the seeds and skins, for this reason we do not remove the skins or seeds from our salsa.
THIS PRODUCT USUALLY SELLS OUT BY SPRING AND WILL BE BACK IN STOCK BY THE HARVEST SEASON (AUGUST-SEPTEMBER)