I received a jar of Original Cajun Chow-Chow from the folks at Mossy Bayou Foods.

Little Willie’s Grenade Sauce – Hot

Appearance:
One of the first things that strikes you is that this doesn’t look like your standard salsa (it says “Sauce”, but it strikes me more as salsa so I will run with it).  From the outside, it has an orangish dull yellow color with noticeable chunks of onions and carrots.  [...]

Introduction:
Let me start by saying right off the bat that I am not a fan of pineapple.  The only way I eat it is in Pineapple upsidedown cake.  So remember that as we proceed.
 
Appearance:
One of the first things that strikes you is that this doesn’t loo like your standard salsa.  From the outside, it has [...]

Not too long along I reviewed Datil Sensation’s Datilicious Salsa – a salsa I felt that, if you can tolerate a slight burn from the highly underrated datil chiles, is a good change of pace from your commonplace salsas, especially if most of what you purchase are large, nationally-known brands. Here comes more from the Datilicious brand: a spicy mustard called Mania X-Hot Mustard and a pair of fiery ketchups called Indian Summer Hot Ketchup and Tears X-Hot Ketchup.

Ed & Patti’s have been making homemade Hot and Spicy Gourmet Salsas, using Michigan grown chile peppers, and other all natural ingredients, since 1998.

All three Salsas feature Tomato, Onions, Garlic, Cilantro, Sugar, and other Assorted Spices, and the most unique thing about them, is that they all have Pineapple as the second most common ingredient, right behind the Tomato.

Ever eat something that brings back some sort of memory?
I have a memory of a nice little Mexican restaurant in Rice Lake, WI called La Mexicana, that memory is after ordering they would serve warm tortilla chips & a bowl of mild or hotter if you ask fresh made salsa. Nothing fancy, usually watery, but oh so good.
Which brings me to Renaldo’s Gourmet salsa, this particular one is the “Severely Sweatin’ Salsa” made by Renaldo’s LLC out of Seminary, MS.

Original Juan Specialty Foods has one of the most diverse stables of eats in the fiery foods world, with several brands under OJ’s umbrella. One of these brands is the Pain is Good lineup, which is becoming of the fastest growing names in spicy sauces and snacks, and has been recently entering traditional supermarket chains which garner them substantially more exposure than other specialty food makers.

There was some controversy in the chilehead community surrounding Original Juan’s role as a co-packer a while back, but this particular review is not the time or place to drudge up that topic. Instead, I would like to focus on whether or not Pain is Good’s Chipotle Con Queso makes the grade as a dip, condiment or veggie topper.

New Mexican Martian Salsa has landed on our plate today. This product is made with the freshest ingredients in the galaxy. This Martian salsa also is low in sodium and has no additives or preservatives. The website asks ” How could something so healthy for you taste good, right?” Well we are asking the same question. Three tasters unanimously agreed that this salsa should of stayed in outer space. It did lack salt. The flavors were bland and not very exciting. I bit into a huge chunk of chewy onion skin. The best part of this salsa is the label. It is eye catching and entertaining.

The El Pinto is a family owned restaurant in Albuquerque, N.M. The twins Jim and John Thomas run the business, which features the traditional New Mexican recipes of their grandmother Josephina Chavez-Griggs. Many of the foods they offer feature the famed Flame Roasted Red and Green Chile Peppers of that region. These “Salsa Twins” create handcrafted Salsas and Chile Sauces that feature flame roasted and hand-peeled Hatch Valley New Mexico chile peppers and other fresh regional ingredients.

Summer is over. The tomatoes have come and gone. The days of fresh salsa are only a fond memory on the taste buds of my mind. What is a Chile Freak supposed to do? Today SuckleBusters has come to the rescue. They have a packaged salsa that is so easy to make, it is scary. [...]