Trader Joe’s Double Roasted Salsa

Trader Joe's Double Roasted Salsa

According to the salsa bottle, the beautiful adobe casa de salsa is located in Monrovia. It is home to a Mexican-American family who roasts fresh green peppers over an open flame, peels them and roasts them again to make this semi-spicy salsa. It’s a shame that we didn’t get to see it when we lived in Cali.

I really like the packaging for some Trader Joe’s products. This is certainly one of them. The label’s picture makes me want to go visit my wife and her family in Oaxaca (Mexico) immediately. Although I’m not sure if the product looks like the one on the bottle, I do believe it does. I have been brushing up on my español lately. I even know how to type “ñ” now on a US keyboard. The little thingy at the top isn’t a “squiggle,” I’ve learned. It is a “tilde,” as in Tilda Swinton. And I’m hoping, since this blog shows up fairly well on Google searches, that certain unsuspecting individuals who are searching for info on how to type that “ñ” will wind up stumbling upon our page, falling in love with our unique style of epic first-person narrative food reviews, and becoming big fans of our blog. To help those who care, I offer the following tip: Hold down “alt”, then type “164” into your number pad. Voila: ñ.

TJ’s unique spice-o-meter, in the form of a small chili pepper, is another feature I like about their packaging. It appears on all of TJs hot sauces and salsas. This will be our third review of a product that features a spice-ometer. It follows in the footsteps. jalapeño hot sauce and the Salsa chunky. This one appears to be about 2/3 red. It falls between the first two. Sonia and i think this is a gross underestimation of the salsa’s spice. It would be somewhere between 1/3 to 1/2.

Cider vinegar is prominent in the sauce. I thought I detected a pickle type flavor, but there are no pickles or cucumbers in the ingredients. It also tastes like roasted peppers. However, my tastebuds aren’t sophisticated enough to tell the difference between single-roasted and double-roasted peppers. There is a little limey tang.

The ingredients are very simple and all natural. There are no preservatives or weird chemicals. It contains vegetable chunks, but there are no pieces. It can be used to dip chips in it, as well as topping enchiladas and tacos with it.

Overall, it’s a good salsa. It could be made with less pickiness, but I prefer large chunks of tomato or pepper. Sonia’s assessment was pretty much the same as mine. It was rated 3.5 by us both, which puts it in the “not bad” category.

Final verdict: 7/10