Hello! I have a new to me salsa to try out, and I’m pretty excited about it. Cervantes is another salsa brand that has a restaurant behind it. It seems this is a pretty common thing, restaurants making salsa with their name on it. It is yet another place I need to visit and chomp some of their food! One day… For now I will have to settle for chomping their salsa!
I don’t see this salsa on Amazon, but down at the end I have a direct link to the company for ya.
Bottle Design and Label
The bottle is a normal shape and size. It is a wide mouth, as wide as the jar allows. It should be fairly easy to eat straight from the jar, but I do like those shorter wider jars better. Personal preference… The lid is golden and simple. It only has the safety button instructions in black on the top. It seems a little out of place when looking at the design of the label, but as long as it does its job…
The label is not square, there is an arch across the top. The arch is where it says Cervantes. It also tells us that this salsa is authentically New Mexican. There is a red border along the top and bottom, with some small triangles making an appearance. Under the arch we can see a nice painting of a pueblo, complete with a ristra hanging from one house. I’m not sure who the artist is, but it looks like a painting you might find in a small art gallery. The arch is boldly yellow and stands out nicely.
Over on the left end of the label there is a couple small paragraphs about their restaurant and salsa. Along the bottom we can see their contact information and a couple blurbs about the contents. These include, low sodium, fat free, low carb, garden fresh flavor and two New Mexico stamps. I’m assuming all the ingredients are from New Mexico, but I haven’t researched the stamps yet.
Ok, I just checked, and it looks like the New Mexico True stamp is just a marketing thing from the NM Tourism Department geared towards gaining market recognition outside of NM. The NM Taste the Tradition stamp is a similar marketing thingy, geared towards food, obviously. It does say that the chef has to have been employed in NM for the last three years and that the ingredients must be locally grown, and the food locally made. (Meaning from NM) I don’t know if that includes things like salt and spices, or if they’re allowed to import certain things. Anyways, back to the salsa!
Swinging to the far right we can see an all natural stamp with two little chiles. The ingredients are listed here, as well as the nutrition facts. There is also more contact information listed here, this time they give their mailing address.
Smells and Visuals
Peeking thru the glass I can see the nice brownish red of tomatoes. I see little bits of green and one orange square. I see lots of what I assume to be garlic sprinkled throughout. There are a couple of seeds here and there, but they are sparse enough that I am assuming they will be adding nothing to the texture. It looks like it’s going to be a smooth chunky salsa.
Popping the top I immediately smell garlic first. Moving in closer the garlic hides and I can only smell tomatoes. They smell somewhat sweet and mild. I think I can smell salt in the mix, even though I know salt is odorless… 🙂 It smells really good and I’m ready to move on to the next bit already!
Taste Texture and Heat
My nose was right, I can taste the salt here. I think it is about right though. The tomatoes are not sweet like my brain was expecting, but they are very good. I can not taste the garlic, it is pretty subdued. There is a flavor floating around in there that I can not place. For some odd reason it reminds me of a good beef jerky. It must be a combination of the salt and other spices they used.
The texture is all quite small pieces, but the ingredients still have a bit of snap. It is an enjoyable texture and is interesting in the mouth. You could probably drink this salsa, but then you would be missing out on all the little crunchies! The water doesn’t seem to be separating quickly, which is also nice.
Heat! It’s in there, but it’s not overbearing. I think calling this a medium is spot on. I have a bit of a sweating face, all over, and my mouth is warm and tingly. It fades pretty quickly too, so if you accidentally got a bit much you wouldn’t be in for too much of a ride.
Nutrition Facts and Ingredients
I like this salsa! It has a bit of heat and the salt level is just right. The ingredients all seem to be getting along quite nicely even if they are chopped to oblivion. It’s not sour or sweet, and for some reason reminds me of beef jerky. I can see putting this on a taco or burrito for sure. On the flip side, I’m not so sure of using it as an ingredient while cooking, just because the pieces are rather small. It’s watery enough to go quite well on my beans though. For dipping? How couldn’t it be great for that?
Thanks for stopping by, feel free to comment, cass.
Not an affiliate link. Cervantes Salsa.