Upstate New York isn’t usually known for its salsa—but that hasn’t stopped Katchkie Farms, which every year turns a booming tomatillo crop into a bright, tart salsa verde that can stand up to any from south of the border.
The formulas behind Arturo Cruz’s salsas are elemental—each blend contains only a handful of ingredients—but the flavors he manages to tease out of them are anything but simple. We especially like the habanero, which packs a powerfully spicy punch.
Hand crafted and full of fire-roasted goodness, this small batch New Mexico salsa is worth a shot. But don’t just take our word for it: It also took home a 2015 Scovie award—the fiery food industry’s equivalent of an Oscar.