RAWsalsa
Food Production - Wilmington, North Carolina, United States
RAWsalsa Employees
RAWsalsa Senior Management
RAWsalsa Details
Around the year 2000 was my first attempt at making salsa. That first batch was not bad but I knew I could do better. I made batch after batch and took careful notes. Nearly every weekend I would either bring it to parties, camping, or just have people over and serve it. It didn't take long to develop a following of what I call "salsa fans". My friends were hooked and they got their friends hooked and their friends got their friends hooked and you see where this is going. Eventually the pressure mounted and these growing numbers of salsa fans talked me into doing what I needed to do. I began renting an incubator kitchen in Burgaw NC where I currently make RAWsalsa. After final approval of my process from the NC Dept of Agriculture I began selling it at the Farmers Market at Poplar Grove in the spring of 2018. The overwhelmingly positive response gave me the courage to enter more markets. By the end of that first season I was selling around 250 jars a week. That was exhausting and exhilarating at the same time. I learned many lessons and still learn new ones every day. I've made changes to the label and am about to change the packaging as well. One thing will always remain the same, freshness, flavor and quality will not be compromised.I must warn you that it is addictive and once you try it, no other salsa will satisfy. Are you ready to become a salsa fan?
