Roja Mild Batch No. 12122

With the new year and the new administration, we thought, "what about a new tradition at Salsa for Change?" Today, we'll start making Batch Notes for every batch of salsa that we create.

It so happens that with these all-fresh, all-natural ingredients, we get some variety when we make salsa. We want to capture and document that here for you. Perhaps the Serrano Peppers are a bit hotter or milder than usual. Maybe the onion is sweeter or the tomatoes are more savory.

Roja Mild Batch No. 12122

Roja Mild Batch No. 12122

I'm calling this batch made on January 22, 2021, the "orange batch." The Roma tomatoes were extra orange. They taste a bit sweeter than the more red Roma. The sweetness is heightening the coarse black pepper. Our Roja Mild recipe contains no Serrano Peppers, so any spicy notes are coming from the black pepper.

This is the Chunkiest batch yet. We had to poke the kettle spout to coax it out! Several times in the pour, when we fill the jars after bringing it to boil, we had to give the kettle a shake.

We usually hire assistants to make our salsa. This time we had Brad's daughter Rose Harvey help us make all 21 cases, 252 jars of Roja Mild salsa.

I would pair this sweet, peppery salsa with a crunchy corn chip, a plate of nachos or eat it straight from the jar like a refreshing gazpacho, a Spanish style soup made from tomatoes that is eaten at room temperature.