More Ways to Use Our Salsa
Beyond the Chip
Our salsas aren't just for dipping — here are some of our favorite ways customers (and our own team) put them to work in the kitchen.
Salsa Macha
- Drizzle over eggs, avocado toast, or scrambled tofu for a smoky kick.
- Whisk with olive oil and lime for an instant taco or salad dressing.
- Stir into mayo or sour cream for a smoky sandwich spread.
Señor Avocado
- Use as a creamy taco or burrito topping in place of guacamole.
- Thin with a little water or lime juice for a quick salad dressing.
- Spread on sandwiches and wraps for a cool, herby kick.
La Verde
- Simmer with shredded chicken for quick salsa verde tacos.
- Stir into scrambled eggs or an omelette.
- Use as a base for chilaquiles — just toss with tortilla chips and warm through.
The Blondie
- Pair with grilled fish or shrimp for a bright, tangy topping.
- Mix into guacamole for extra depth.
- Spoon over grilled corn on the cob.
Salsa of the Week
Since the flavor changes, we love hearing how customers use it! Stop by the market stand and ask us what's featured this week and how we'd pair it.
Fun Facts
- All our salsas are made fresh in small batches, timed to each week's market.
- "Salsa" simply means "sauce" in Spanish — the category covers everything from mild to fiery.
- Salsa has outsold ketchup in the U.S. for years, making it one of America's most popular condiments.
- Chiles like the ones in our Salsa Macha are packed with capsaicin, the compound responsible for that satisfying heat (and a metabolism boost too).
Storage Tips
- Keep refrigerated and use within 1–2 weeks of opening for best flavor.
- Give it a stir before serving — natural separation is normal with fresh, preservative-free ingredients.
Got a favorite way to use our salsa that we didn't mention? Tell us at the market or send us a message — we'd love to feature it here!