I can still feel the first lava rock mortar I used to crush roasted garlic and jalapeños in a little Mexico City kitchen. And I can taste those ripe tomatoes, roasted over the flames, that gave those spicy aromatics the sweet breath of life. You can taste our dedication to small-batch salsa made from fresh ingredients.
Distinctive, dynamic and genuine. Naturally.
Shake well. Refrigerate after opening.
Salsa Baked Cheese
Mix pumpkin seeds and cheeses in small bowl. Shape into a disk and place in an ovenproof baking dish. Top with salsa. Bake at 350º until piping hot, 10 to 15 minutes. Sprinkle with cilantro. Serve with Frontera Tortilla Chips or toasted bread. Serves 6.
Tomatoes, filtered water, tomato juice, tomato paste, jalapeños, onions, salt, garlic, cilantro, distilled white vinegar, xanthan, apple cider vinegar, calcium chloride, citric acid.
All natural. No preservatives.
No gluten ingredients used.