Friday February 5, 2010
We tested each salsa for its "chunkiness," which is self-explanatory. Some people enjoy a salsa with big chunks, some don't. The next criterion was "freshness," though this is not literal. There are salsas that just taste fresher than others. "Dipability" refers to how the salsa covers a chip, and how hard or easy it is to heave up a mouthful of the salsa. Plus, none of the salsas reviewed were "hot." Most were "medium," so the spice factor is more about boldness of flavor than intensity of heat.
And finally, we picked three brands of chips: Garden of Eatin' Blue Chips, Brad's Blues All-Natural White Tortilla Chips and Tostitos Restaurant Style Tortilla Chips. Each of these chips are great for their own reasons, and we pair them with the salsas reviewed.
The salsa results:
6th runner up: Paul Newman's All Natural Chunky Salsa
5th runner up: Amy's Salsa
4th runner up: Rosa Mexicano Kitchen Pomegranate Salsa (Medium)
3rd runner up: Mrs. Renfro's "Smoky" Roasted Salsa
2nd runner up: Desert Pepper Trading Company Corn, Black Bean, Roasted Red Pepper Salsa
1st runner up: Salpica Texas Picante Salsa
Winner: Green Mountain Gringo Salsa