New York Times, To Slather: Salsas With a Kick, for Extra Points

"Tenayo, a new collection of vibrant chip-worthy salsas for that Super Bowl spread, is made from roasted vegetables, according to a Mexican family recipe. They trade the freshness of pico de gallo’s raw vegetables for the deep, earthy complexity of roasting, with doses of chile that give them a kick. Made the way the chef Arturo Cruz learned from his mother, the salsas come in mild, original, chipotle, habanero (the hottest) and green and are named for his hometown, near Mexico City: $30 for four 16-ounce jars from; $6.99 a jar at Gourmet Garage stores." - New York Times

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