Since it’s so easy to make your own salsa when tomatoes are in season, it’s no surprise that in an F&W staff tasting of store-bought products, our favorites offered something extra: vegetables roasted over an open flame, unusual varieties of peppers or tart green tomatillos.
Coyote Cocina Fire-Roasted Salsa
staff comment "I’d put this on anything—bread, chips, chicken, vegetables."
interesting bite Was invented at chef Mark Miller’s Coyote Cafe in Santa Fe from chipotle chiles and fire-roasted tomatoes.
Green Mountain Gringo Salsa
staff comment "Tastes bright and fresh."
interesting bite Made with tomatoes, tomatillos, jalapeños and pasilla peppers in the back of a Vermont grocery store.