2. Posted by Kokoro on Sat, Apr 28, 2007, 12:13 pm PDT
Why can't the picture match the salsas mentioned in the article? I got excited when I saw Newman's Own in the picture but there was no mention of it in the article. I feel cheated.
Obviously,when you tested Pace, you used the mild. If you really want salsa,you have no business buying mild in the first place. Retest Pace , using the hot and then tell me it has no kick.
5. Posted by pappalovesnana on Sat, Apr 28, 2007, 2:02 pm PDT
two good ones in a jar are: Sadies available at sadiessalsa.com-has a kick to it, the other is El Pinto available at elpinto.com. Both are made in Albuquerque NM, both come in different hot. For a quick at home I use 1 can of rotel with 1 can of tomatoes with jalapeno and add garlic powder
6. Posted by cripplingkiss on Sat, Apr 28, 2007, 2:06 pm PDT
above me: it says in the beginning of the article that they tested all of these at medium. and Pace is not spicy at ALL, even the hot. maybe its just my taste buds but I have to agree that it tastes like water.
I find salsa to all be too watery... Nothing beats making a nice chunky salsa on your own. By the time you scoop some of that goodness in your mouth, you'll know that it was worth all the time and effort!!!
8. Posted by allphasel on Tue, May 01, 2007, 1:36 pm PDT
Guys,
You have GOT to start looking a bit deeper into the salsa shelf. Come to Houston and try some of the regional brands. The stuff you tested wouldn't make good waste product from the salsas here.
10. Posted by minicoop_jen on Tue, May 01, 2007, 1:38 pm PDT
I'm from New Mexico where we capetalize in all things chili and salsa....sad to say I have only heard of 2 of the brands that where listed above and here in Albuquerque they are almost considered bottom of the line salsa. Pace isn't really even considered salsa here. I generally make my own but my favorite store bought salsa would be El Pinto Salsa. El Pinto is a famous New Mexican restaurant and they make a very yummy, very spicy salsa.
I have tried just about every salsa I could get and founf Mrs Rentho's Habenero Salsa topps in burn... and her peach a great sweet salsa with no burn. They have a good black bean as well.
12. Posted by Latti R on Tue, May 01, 2007, 1:42 pm PDT
Real mexican salsa is sooooo simple. Boil 2 tomatoes and one jalepeno for about 45 min. Peal off the tomatoe skins and mull with the jalepeno. add salt and cilantro and it's the best i've ever had! The jarred salsa's have too many added ingredients. Keep It Simple Stupid!
It's great to see Herdez getting the recognition it deserves. Yes, homemade salsa is best, hands down. But Herdez Salsa Casera has a certain quality -- and bite -- to it that makes it great. You can search all the salsa shelves you want in Texas and find hundreds of brands of "regional" stuff. In Mexico, when you shop for salsa, Herdez is what they offer.
17. Posted by sabinasmex on Tue, May 01, 2007, 1:46 pm PDT
try La Costeña,
es la mera neta
from a real
mexicanita in NEw Jersey
Feliz Día de la Revolución Mexicana
November 20 (that's a real Mexican Celebration !!!!!!!!!!!)
19. Posted by g_flow on Tue, May 01, 2007, 1:46 pm PDT
I was about to post about El Pinto.. stumbled upon it in Vegas on a Vegas trip.. If you're in a jam and need a quick solution, El Pinto slightly heated in the microwave and your friends will be asking for more. Excellent Salsa!
21. Posted by lisamichelleramirez on Tue, May 01, 2007, 1:48 pm PDT
If your lucky enough to live in New Mexico, you can't go wrong with a couple of the locals there. Sadie's Salsa is #1 in my book in comes in Hot and Not so Hot, and both have a nice kick to them, a close second would be El Pinto. Both are available on line or in some grocery stores in neighboring states (I know Fry's carries them in Arizona). You can't go wrong with either of them.
25. Posted by Sarah J on Tue, May 01, 2007, 1:49 pm PDT
I looked at the "salsa" recipe from Serious Eats. Pico De Gallo and Salsa are two different things. Salsa is "saucy" and Pico is not. I'm a native Texan and have eaten Mexican food from one end of the state to the next, as well as in Mexico. Pico is a condiment (meant to compliment the meal). Salsa is a "sauce" that you pour on top of things (or eat with chips).
26. Posted by ROBERT P on Tue, May 01, 2007, 1:55 pm PDT
I prefer some locally made Pico de Gallo's but I'd like to know what the real difference is between "salsa" and Pico de Gallo. I've tried a variety of jarred salsas and haven't found one yet that measures up to a good Pico de Gallo.
Bob
27. Posted by AZomatli on Tue, May 01, 2007, 1:58 pm PDT
I have to agree with the two posters from New Mexico, I'm from there originally but live in Phoenix. First of all, by far El Pinto is one of the best jar salsas you can buy, next up would be Sadie's or even 505 brand all from New Mexico where we know that the word is spelled Chile with and "e" it's a vegetable not a meaty concoction for hot dogs. Here in Arizona and New Mexico we know what salsa really is and I just have to laugh at this review, salsas from Mexico and the Southwest US are very regional and can have wide ranging flavors and ingredients some salsas in Texas are sweet (they have a touch of honey in them), other salsas made from Chipotle or other roasted or smoked chiles do have a smoky flavor to them, as far as I'm concerned most of the jar salsas are no more than flashy over seasoned tomato sauces. If you want to try some truely unique salsas come out west salsa comes in more colors than just red, there's green (from chiles and tomatillos) salsas too and even those made with aguacate (avocado).
29. Posted by floonable on Tue, May 01, 2007, 2:00 pm PDT
We all made our own at home years ago, same ingredients, seasonings, everything. They all came out different, so even among canned/jarred recipes, there may be a difference. Ours started out with canned tomatoes, that's right, canned, crushed red peppers, before they got crushed, diced onions, we used the
Anaheim chile peppers, roasted, and mixed it altogether in a molcajete, which is an Aztec mortar and pestle. If you use a blender or food processor, it compromises the chunky texture. No chips, but it was great on Mexican rice.
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