A Great Salsa

More than 20 years ago, I was living in Denver and missing a good Tex-Mex salsa. I tried everything on the store shelves and everything at the restaurants, and nothing tasted right. So I started making my own.

The first batches were close but not quite there. I kept tinkering: more jalapeño, less salt, a squeeze of lime, and eventually chipotle peppers in adobo, which gave it the smoky heat it was missing. Batch after batch, year after year, I kept adjusting until it tasted like home.

What I ended up with is what I call a slow burn. The flavor hits first, and the heat builds slowly behind it instead of punching you in the mouth.

For years it was just for family and friends. They kept telling me I should sell it, and eventually I listened. Now I'm back in Texas, making it in small batches here in Sherman and selling it at the Melissa Farmers Market and online.

These days that one salsa has turned into three: No Burn for folks who want all the flavor and none of the heat, Slow Burn, the original, and Fast Burn for those who like it hot. You can find me at the Melissa Farmers Market every Saturday, or order here on the website and pick up your jars at the booth.

Thank you for giving it a try. Every jar you buy helps this little company grow.

— Patrick McCurdy