Got to any legit taqueria and the salsa is..... blended, except the pico. So yeah, I'm sure I would dig.... best of luck!
Oh yeah, blended is my fav cause I can't do chunky, I'm weird like that, haha.
I'm working on a version that will be slightly more "crunchy" than this, and that's what I'm gonna call it, Crunchier, lol.
Thanks for everyone who's purchase or will purchase. Big things are happening, and if anyone is in the Portland area, I have my 1st location open in South Portland for online order pickup's and sales. Check the site for all the details.
Hi THP, I'm MarkLIVE! (or Mark). Since this is more of a promotional thread, might as well go all out since I'm still in the stages before copacking. Gives you all a solid backstory. I've been creeping on THP posts for over a year now, and been learning a lot. Even not on a business standpoint, this forum is amazing. Keep up the great work. I am a huge sauce connoisseur, and I always will be. I've purchased a few sauces from these forums over the past, and WOW, you guys are awesome. Hoping I can have the same effect with my sauce if you choose to give it a chance.
I'm the creator of a salsa (it's blended) that is crafted solely based on the feedback and reviews of the countless 1000's of incredible people I've met around the world. It wouldn't be where it is today without the feedback I received. Big thank you to all.
The sauces' short on time short story of the 14+ year journey to today:
2005 - 2006 = Started with Sriracha and Tomato paste because I dislike the texture of tomatoes and the texture of chunky salsa. I'm weird I know.
2006 - 2007 = Tomatoes (yes, tomatoes) and BLENDING was introduced. Jalapeno's, onions, and a ton of other different veggies didn't make the cut.
2007 - 2008 = Sugar - GAME CHANGER!!! The idea came about from an Indian guy who tried it, then told me about the synergy of Tomatoes and sugar have together. Mind Blown.
2008 - 2010 = This was when I knew I had something special going. The flavors were all starting to come together in a more robust way and the reactions were more addicting.
2010 - 2012 = Carrots - Yeah, you probably said that out loud right now huh? hahaha. Thing is, you don't taste them, they just work in conjunction with the other veggies.
2012 - 2018 = Swapped out Sugar for Stevia, and Salt to Sea Salt to be able to make a healthy salsa that can be enjoyed by all.
2018 - 2019 = Officially, Legally, Permits, etc etc and fighting off 2+ years of procrastination of 100's of people telling me to start sell it already....here I am. lol.
The peppers I chose were Serrano's and Habanero. The flavors between them bring out an incredible heat palette that the carrots and stevia simmer just ever so slightly. Still packs a bunch of heat though. My Mild is reduced in heat, but the flavors are still there.
I just make it, but here's what people are saying. All reviews are just random people I've met along the way of the salsa's journey. Recent within a year to keep those reviews fresh:
"Flavors that bite, but a tad of sweetness to say sorry at the same time. I can’t explain the joy that is happening inside my mouth right now"
"If I'm being honest, I ate the first jar so fast, that I've been in an internal moral debate about whether I want to be greedy and down that 2nd jar, or share it."
And some reviews that are still in the review vault:
"We ate it in one sitting, send more"
"My mom said it was crack, I want it in my restaurant"
"Bruh.., damn this shit is addicting"
- Some guy at a local store competition, talking with his mouth full.
"You can't just stop eating it, sooooo good. yasssss"
- Idk what yassss really means, but i know it's good. haha.
Ok, so that was a cool story an all bro, but let's wrap it up here:
I'm still new and getting everything in order. Killa Salsa was called The Salsa before, so there was naming conflicts when you're trying to tell your other person to buy The Salsa and they keep asking "which one". hahahaha. Killa Salsa was introduced as the 1st name change. Name is getting HUGE reviews, so unless billions of people hate it....
Hello everyone. Needing a little guidance on how to reach out to smaller copackers. More or less smaller copackers who are willing to take on a small couple runs a year product, or even big scaled copackers who you have experience with. I don't mind branching away from the PNW too, as long as a few factors of locations, storage, shipping, etc can fall into place.
I make a salsa that's doing incredibly well, and demand is starting to take me away from the commercial kitchen side of things, and into the more business world of things.
I have my prequalified list of questions, been googling what I can, but it's harder to find the little guys who are looking for companies like mine to help with bottling, etc. Seeing what this community might have to guide my way. Thanks.
Hey everyone, glad to be here. Creeper for a little bit, but now looking to hopefully pass some tips on, learn from other members, and join the b2b program sooner than later.
Been making a salsa since 05'. Started selling a few months ago, and so far the feedback has been amazing. Looking to see how the growth grows. Loved by many. Mostly here to be tempted with local sauces hopefully I could try, lol. And learn from other businesses, etc.