Frequently Asked Questions (FAQ)
Most frequently, questions and answers (FAQ) about our salsas. Please let us know your questions, and we are pleased to provide you with the answers.
Yes, we use organic tomatoes, peppers, garlic, onions, and limes. Except for the Himalayan pink salt. Under governmental regulations, salt cannot be certified as organic. Salt cannot be organically grown, as it is a mineral.
Our products are only available on our website
Yes, we use glass jars that are recycled.
We grow and purchase from local farmers our food ingredients.
Lime juice and pink Himalayan salt. The products are canned using a commercial grade pressure cooker.
They are many heath benefits of eating our salsas. Here are just FIVE benefits:
2. Pain Relieve
3. Reduce Migraines and Headaches
4. Boost Cardio
5. Burns Fat
Yes and delicious.
Here is a list of our salsas and the approximate spicy (heat) level:
Clásica: 15,000 (shu)
Negra: 32,000 (shu)
Oro: 525,000 (shu)
Roja: 525,000 (shu)
Rosa: 550,000 (shu)
Verde: 65,000 (shu)
Measured is Scoville Heat Units (SHU). We do not conduct the test. The SHU are taken from the peppers common heat levels.
For detailed information about the Scoville Scale, visit: Scoville Scale Page.
The hottest part of the chilli is the flesh (called the placenta) around the seeds and the seeds itself. Although the flesh is the hottest part with the highest concentration of capsaicin.