I love salsa. I’ve been known to polish off a single container of salsa, by myself, in a matter of hours. Numerous dinners have been ruined by me snacking on chips and salsa. I’m the first to reach for it when we’re out at a Mexican restaurant, and I’ll normally end my meal by — you guessed it — eating more chips and salsa.
While I’ll eat salsa pretty much in any form (chunky, restaurant style, verde, black bean…), I’m incredibly picky about the quality. I like my salsa freshly made; that junk in the jars doesn’t do it for me. My favorite store-bought salsa is Garden Fresh Naturals, a Michigan-made product that was recently purchased by Campbell Soup (and I swear, Campbell people, if you mess with my salsa, we’re gonna have an issue).
When it comes to restaurant salsa, though, there’s good, there’s great, and then there’s Red Mesa. Continue reading