Mom Central review: Rosarita Salsa
[Note: I wrote this review while participating in a blog campaign by Mom Central on behalf of Rosarita and received a sample to facilitate my candid review. Mom Central will send me a gift card to thank me for taking the time to participate.]
Growing up in Maine, the closest I got to Mexican food in my childhood was tacos in the school cafeteria. I remember when salsa first appeared at the supermarket, and how my dad called it SAL-SUH (and the chips, NATCH-OHS). I didn't like jarred salsa, which tasted like spicy spaghetti sauce, but in high school, I tried real Mexican food for the first time, and I loved it. There weren't many places to get Mexican food in my hometown, but I went to Mexican restaurants as often as I could. I remember going through four or five sodas the first time I had salsa at Pepino's in Bangor, and how I tried (in vain) to replicate the guacamole I tried and fell in love with at Magaritas in Orono.
When I moved to California at age 25, I couldn't believe there was a taqueria on every other corner (like the Dunkin' Donuts in Massachusetts.) I soon learned that most places had lard in their beans, and that taco trucks were most definitely not veggie-friendly. (And a good place to get shot, if going late at night.)
I became a nut for fresh salsa, especially pico de gallo. I like a bit of kick, but I'm really much more into the melding of tomato, onion and cilantro than the spice. I never get hot sauce for my burritos, and prefer milder sauces that let the flavor of the beans, cheese and other ingredients shine through. My husband, on the other hand, grew up with access to what he thought was Mexican food in Philly, and loves the hot stuff. He always orders hot sauce, and we frequently have to tell the clerk that he can handle the hot sauce that they're loath to hand out to white people.
With all this in mind, we were keen to try out the free samples of Rosarita's Mild Salsa Mexicana, Medium Salsa Verde and Hot Salsa Taquera. The bottles came, swathed in bubble wrap, via a FedEx box, which cracked me up for some reason. The new salsa will only be available in four cities - Los Angeles, Dallas, Phoenix and Denver - at select Walmart and grocery stores. We made a huge bowl of Joshua's killer guacamole, with tortilla chips covered in cheese, and some refried beans. We set out a small bowl of each salsa, and dug in. I didn't try the Hot Salsa Taquera, because I knew it would be too hot for me, but it was even a bit too hot for Joshua. I'd say it's best for people with lead-lined tongues or as an addition to a recipe, to add some excitement without overpowering the dish.
We both liked the Medium Salsa Verde, although I prefer green sauce on enchiladas rather than nachos. (I like to make pumpkin/squash enchiladas, with red and green sauce; easy and delicious.) The Mild Salsa Mexicana had a bit more kick to it than I was expecting, but it was decent for jarred salsa. I think I'll always prefer fresh salsa, but it was better than other jarred salsa I've tried, which always seem to have an overly pickled taste from the preservatives. I'd recommend these salsas for people who like a bit of spice or want a cut above regular jarred salsa.
Growing up in Maine, the closest I got to Mexican food in my childhood was tacos in the school cafeteria. I remember when salsa first appeared at the supermarket, and how my dad called it SAL-SUH (and the chips, NATCH-OHS). I didn't like jarred salsa, which tasted like spicy spaghetti sauce, but in high school, I tried real Mexican food for the first time, and I loved it. There weren't many places to get Mexican food in my hometown, but I went to Mexican restaurants as often as I could. I remember going through four or five sodas the first time I had salsa at Pepino's in Bangor, and how I tried (in vain) to replicate the guacamole I tried and fell in love with at Magaritas in Orono.
When I moved to California at age 25, I couldn't believe there was a taqueria on every other corner (like the Dunkin' Donuts in Massachusetts.) I soon learned that most places had lard in their beans, and that taco trucks were most definitely not veggie-friendly. (And a good place to get shot, if going late at night.)
I became a nut for fresh salsa, especially pico de gallo. I like a bit of kick, but I'm really much more into the melding of tomato, onion and cilantro than the spice. I never get hot sauce for my burritos, and prefer milder sauces that let the flavor of the beans, cheese and other ingredients shine through. My husband, on the other hand, grew up with access to what he thought was Mexican food in Philly, and loves the hot stuff. He always orders hot sauce, and we frequently have to tell the clerk that he can handle the hot sauce that they're loath to hand out to white people.
With all this in mind, we were keen to try out the free samples of Rosarita's Mild Salsa Mexicana, Medium Salsa Verde and Hot Salsa Taquera. The bottles came, swathed in bubble wrap, via a FedEx box, which cracked me up for some reason. The new salsa will only be available in four cities - Los Angeles, Dallas, Phoenix and Denver - at select Walmart and grocery stores. We made a huge bowl of Joshua's killer guacamole, with tortilla chips covered in cheese, and some refried beans. We set out a small bowl of each salsa, and dug in. I didn't try the Hot Salsa Taquera, because I knew it would be too hot for me, but it was even a bit too hot for Joshua. I'd say it's best for people with lead-lined tongues or as an addition to a recipe, to add some excitement without overpowering the dish.
We both liked the Medium Salsa Verde, although I prefer green sauce on enchiladas rather than nachos. (I like to make pumpkin/squash enchiladas, with red and green sauce; easy and delicious.) The Mild Salsa Mexicana had a bit more kick to it than I was expecting, but it was decent for jarred salsa. I think I'll always prefer fresh salsa, but it was better than other jarred salsa I've tried, which always seem to have an overly pickled taste from the preservatives. I'd recommend these salsas for people who like a bit of spice or want a cut above regular jarred salsa.