All good things really do take time. That was certainly the case with this salsa. It was on the drawing board and in the test kitchen for over four years! Thanks to the enthusiasm of our staff, I kept at it until it was just right. It’s now a new “in-house” favorite.
You can think way out of the box on this one. Try it on or in your burgers, use as a chutney with roasted pork or other grilled meat, as a bruschetta topping, mix with goat cheese and use as a veggie dip, mix with sour cream or yogurt for topping baked or mashed potatoes. Finally, add a little to chicken, potato or tuna salad for a little Great Lakes/Mexican flair! Whatever you do, share it with us!