Spicy Tomato Salsa

Spicy Tomato Salsa by Stonewall Kitchen with Jalapeño

Spicy Tomato Salsa by Stonewall Kitchen is the chunky, zesty tomato salsa for your Tex-Mex night. Jalapeño provides the heat, garlic and onion add savory depth, and cilantro layers on a fresh, citrusy note.

Spicy Tomato Salsa is the chunky tomato salsa from Stonewall Kitchen in York, Maine, designed as a dip for tortilla chips and a cold sauce for grilled dishes. The ingredient list is led by tomatoes, followed by white wine vinegar, jalapeño peppers, onions, garlic, lime, and cilantro.

Zesty, fruity, and pleasantly chunky

The tomatoes provide a fruity foundation along with their own acidity, the white wine vinegar extends it, and a touch of cane sugar balances both. It doesn't make the mixture sweet, just rounder.

The jalapeño peppers bring a heat that builds slowly and remains pleasant, while red chili flakes add a final kick. Lime and cilantro layer a fresh note on top, which is instantly recognizable in a Mexican sauce.

Tomatoes and onions are coarsely chopped in the jar, remaining visible on the chip. This chunkiness is exactly what sets it apart from smooth purees that slide right off a nacho. The reason the tomato doesn't fall apart is due to a firming agent made from calcium, which keeps the cell walls stable.

For nachos, tacos, and the grill

As a dip for tortilla chips, it is the centerpiece of any table, where everyone can dive in at once without needing a plate. Stuffed into a quesadilla or spread over tacos, it serves the same purpose.

Served with grilled pork neck, bratwurst, on a burger, or alongside fried fish, it becomes a cold sauce that adds lightness to the meat. Spooned over scrambled eggs, in a bowl, or on a baked potato, it does the same, and stirred into browned ground beef, it becomes the base for a chili con carne in minutes.

For something fruitier and milder, try the Mango Lime Salsa, and you can find the rest of Stonewall Kitchen's chunky jars under Relish and Salsa.

Jalapeño and cilantro, the Mexican pair

The jalapeño is named after the city of Xalapa in the state of Veracruz, where it has historically been traded, and sits in the lower-middle range of chilis at about 2,500 to 8,000 Scoville units.

This makes it hot enough to wake you up, yet mild enough for everyone at the table to enjoy. Its strength lies primarily in the light-colored membranes inside the pod. How much of these are included determines the intensity in the jar.

Cilantro is a polarizing herb, and it owes its "soapy" reputation to the same compounds that others perceive as fresh citrus peel. Stonewall Kitchen doses it noticeably but not overpoweringly, allowing the rest of the ingredients to shine.

Becomes instant guacamole with avocado

A large bowl of warm nachos in the middle, friends all around, melted cheese on top—the evening needs no further explanation.

Mash a ripe avocado, stir in two spoonfuls of salsa, and squeeze a bit of lime over it, and you'll have guacamole on the table in five minutes. Once opened, the Stonewall Kitchen jar keeps for several weeks in the refrigerator, making it ready whenever guests drop by spontaneously.