We've been enjoying sunshine and warmth outside, but it seems the weather is turning for the next few days. I'm totally ready for summer and can't wait to spend many hours lounging in the new hammock we got for our porch. Alas, we will have to wait a bit longer for real summer weather.
Big thanks to those of you who were able to score some of our olive oil last week. It looks like most of the bottles have been delivered. We hope you really enjoy it!
I don't feel great sending emails about limited products 2 weeks in a row, but sometimes, that's just how the timeline works out.
This week, we're stoked to have salsas available again from Sauce Everywhere (previously Tacos Everywhere)! Both salsas are packed with chiles from the farm and are SO TASTY! Y'all loved these when we had them previously. We're currently sold out of both of these salsas but you can purchase them directly from Sauce Everywhere.
Salsa From Sauce Everywhere
I got connected with Chris from Sauce Everywhere a few years ago by a friend who told me "this guy loves chiles and will love what you grow." That statement could not have been more accurate. Previously running as a taco pop-up in the Bay Area with a small line of food products, Chris has pivoted his business to be strictly sauce as of, well yesterday! He's been an incredible outlet for a wide array of our chile powders, flakes, and whole dried chiles.
We're carrying their 2 salsas that are made with our chiles. They are both medium-high heat and flavor packed allowing you to use just a spoonful to get their full effect.
First up: Ají Crisp. A mix between a salsa macha, a chile crisp, and a chile oil, Gideon and I are very obsessed with this salsa. We have a history of standing in the kitchen and eating an entire jar of this salsa in one standing with tortilla chips. It's loaded with crispy shallots that make this a much more distinct salsa macha from others I have tasted. This salsa features our Sugar Rush Peach chile flakes and Habanero flakes.
Next up: Salsa Casera. It's a perfect red chile salsa that was inspired by New Mexican red enchilada sauce. The salsa is incredibly balanced and has a rich, jammy flavor from the addition of tomato paste. This salsa has 5 of our chiles in it including Smoky Piment d'Ville, Yahualica chile flakes and Whole Dried Cascabel, Guajillo, and Mulato chiles. I've been spreading it onto every sandwich I've eaten this week.
If you remember these salsas from before, they are now packed in larger jars, hence the higher price.
What We're Cooking with these Salsas
Sometimes meals over here can be a bit of a "what do we have in the fridge and what's the best way to combine these leftovers. That's where a super flavorful salsa comes in perfect. These meal options are not extravagant, but were/are perfect this week.
- Yesterday I came home from work absolutely ravenous and mixed up a bowl of chopped cucumbers, tomato, fresh mozzarella, and bread. I tossed it all with 2 big spoonfuls of Ají Crisp. It was delightful.
- Monday nights I have Spanish class. This week, Gideon was also busy in the evening which made me very unenthusiastic about making a full dinner. I warmed up some of our beans that were already cooked, topped it with cheddar cheese and popped it in the microwave. I added some crumbled tortilla chips, a cabbage slaw that was leftover, and a big spoonful of Salsa Casera. It wasn't glamorous but it was exactly what I needed.
- Last night we had beef sliders with sweet potato fries. I roasted the sweet potatoes with salt, garlic, and smoky Piment d'Ville and then dipped them into Salsa Casera.
- Another easy use of Salsa Casera? Spread it on a sandwich! It was great with ham and cheese!
- We're running low on food for lunch this week but we have dumplings in the freezer that we made a few months ago. There's a NYT Cooking recipe where you make a vinaigrette with chile crisp, cook dumplings and toss it all together with sliced tomato and basil. We've got everything on hand for this and it might be lunch today! I'll use the Ají Crisp in place of chile crisp
