Spork Notes: Herdez Salsa

This post marks the first Spork Notes. I'm trying out this idea where I'll write about food items unrelated to columns. It'll probably be a rave like this one, but there may be future rants.

Today, I'd like to tell you about Herdez salsa, also known as the only salsa eaten in the Forkquarters. Believe it or not, I'm not paid by The Herdez Corporation. I'm simply in love with their salsa.

When I think of Herdez, the word that comes to mind is 'fresh.' It tastes like the tomatoes have just been crushed, instead of having endured the NAFTA-friendly journey from Mexico. Its full flavor is likely due to its minimal ingredients: tomatoes, onions, serrano peepers, salt and cilantro. That's it.

The salsa is a little watery, so folks who like a more chunky, pico de gallo-type condiment should take note. But its liquidity makes makes dipping almost easier, as a submerged chip acquires that fresh taste regardless of whether it retains the salsa's solid parts. And you can always use a fork, as I do, to isolate the chunky bits.

You lucky North Carolina folks can find Herdez at Food Lion and Harris Teeter, but the former has it for half the price of the latter. If your local market doesn't carry the salsa, you can order Herdez at Amazon.

There isn't much difference between hot, medium and mild, but make sure you get the "Salsa Casera." Steer clear of the Salsa Taquera and the Salsa Verde (green salsa), which tastes like a weak green tea.

As long as you get the Salsa Casera version, you're in business. I promise, it'll make your chips chirp, your burritos buzz and your tacos tingle.