“Salsa is all about fresh ingredients,” she said. “My biggest pet peeve is store-buying something that can easily be made at home.” So take advantage of summer produce and make your own salsa.

Lopez starts her day with Herdez, too. “I keep salsa in my fridge like I keep milk,” she says. “I use it to make chilaquiles for breakfast.” ...

For safe salsa, the pH of the vegetable ingredients should be less than 4.6. Foods with a pH less than or equal to 4.6 are labeled “high-acid” foods. Those with a pH greater than 4.6 are ...

ALBUQUERQUE, NM. — 505 Southwestern is expanding into the tomato-based salsa category with a new line of medium heat red salsas made entirely in New Mexico. The Thick ‘N Chunky salsa combines ...