A year ago I met with all sorts of “experts” and “foodies” and said, “how do I make a billion dollars selling my salsa?”
The told me exactly the steps I’d have to take and every body kept giving the same advice. You cannot make a billion dollars if you refuse to use anything but in-season produce from local farmers and refuse to can it or add preservatives.
So I said, “fine!” and stomped away huffing and puffing and thinking, “screw that …my salsa empire will never happen.”
But, I kept making it throughout the fall, winter, and early spring because everywhere I went, people still wanted it, with or without fresh local (or regional produce).
I’ll say this right now …my salsa, when made with jalapenos, tomatoes, and onions grown in Michigan is, hands down, the best. It’s why I chose August 2013 to re-launch – basically to get everyone hooked.
So, get your order to me by Wednesday evening. Well, get it to me by Thursday at Noon, and I’ll be making salsa into the wee hours of Thursday night.
I might not be able to drive as far to deliver it as I have in the past. But if you can get sorta near Maple and Telegraph, it’s game on.
See pricing at the right. Order by commenting on the Facebook Page, Tweeting at me, leaving a comment here, or email me at email@example.com.
Viva La Salsa.
Extra, extra. Read all about it. Donnie Jalapeno is back.
And when I say, “by popular demand,” I’m not kidding. And if TWELVE people asking about it make it “popular”, well …I’m not even lying …much.
Michigan farmers are filling the market with Michigan grown Roma tomatoes, jalapenos, and onions and because the secret behind Donnie Jalapeno salsa is its freshness, this is the best it’s gonna get.
$5 for a 16 oz container.
$9 for a 32 oz container.
You can buy a gallon, too.
I’m making salsa next Thursday and Friday so you can pick it up Friday or Saturday and have it for the weekend.
Make your weekend “salsariffic”.
Leave a comment here on this blog with your order, Tweet at me @donkowalewski or @donniejalapeno, find me on Facebook or email me.
Thanks for your patience while Donnie Jalapeno was away.
‘Twas the night before Christmas,
And all through the house,
The chips were all dipping,
And …I don’t feel like agonizing over a rhyme for “house” that keeps with the salsa theme.
However, Santa can bring you toys and stuff, but Santa don’t do salsa. Lucky for you, Donnie do salsa.
Want some? Comment back with an order.
16oz or 32oz Mild, Original, or HOT!
$5 for 16 oz.
$9 for 32 oz.
I’m making and delivering salsa Wednesday, Thursday, and Friday. And, well, maybe even Saturday …why not?
Viva la salsa!
Sooner or later, curiosity is going to get the best of you and you’re gonna wanna try Donnie Jalapeno Salsa. Michelle D., a totally awesome soccer mom and who’s daughter is one of my favorite players ever, tried some this weekend to celebrate a freshly decorated house. I can’t think of a better way to sit down and take in the festive holiday decorations you just worked so hard to display – with some chips and salsa.
The salsa was excellent. I liked the texture best. When I buy jars from the store it seems like they have a bit more chopped up tomatoes or the salsa is chunkier. I like yours better. And as for mild, it was mild without being boring, it had a little zing to it which I liked. I will definitely recommend it and I liked it very much.
Thanks, Michelle D. Order some for all your holiday entertaining.
People are using Donnie Jalapeno Salsa to celebrate all sorts of special occasions. Birthday parties. Thanksgiving. Tailgate parties. Friday. And now, because simply dipping your favorite tortilla chip into Donnie Jalapeno Salsa isn’t enough, I’m starting to get bombarded with recipes. This one sounded good. My loyalest customer, Tara W., was all but pleading with me to share this. It was as if she knew, when the world got a hold of this recipe and tried Donnie Jalapeno Salsa this way, the world would be a better place.
Here’s Tara’s recipe for Crock Potted Shredded Chicken:
Take (4) chicken breasts; put them in the crock pot with the juice from (2) fresh limes and a little ancho chili powder sprinkled on top.
Cook on low for 4-5 hours.
Take the chicken out of the crock pot and shred with 2 forks.
Clean the juices out of the crock pot – wipe it out.
Add the shredded chicken back into the crock pot – add one container of Donnie Jalapeno Salsa (she used Mild).
OPTIONAL: add some frozen corn, if you like.
Cook on low another 30 minutes to heat through.
Use for chicken tacos, nachos, enchiladas . . . all your Mexican favorites!!
Cook’s note: She didn’t cook it in the salsa – but you could definitely try it! Either WITH the limes or instead of the limes, add a 1/4 cup or a 1/2 cup and stew it 4-5 hours.
It’s almost Thanksgiving and everyone always brings the same things to the family get-together. Wanna make a big splash? Wanna make this Thanksgiving unforgettable? Bring a container of Donnie Jalapeno Salsa, available in Mild, Original (sorta spicey), and Grand Mustache Hot (rare will you find someone who doesn’t think it’s hot enough).
My salsa is soooooo good, even your Great Aunt Gertie won’t have anything bad to say about it – but she still won’t like your haircut, or your girlfriend.
Speaking of people who like my salsa, which is pretty much what this blog is about … Pam likes my salsa. She drives 30 miles round trip to buy it in bulk. And here’s what she had to say about it …
I hadn’t taken a break for dinner, thus I was starving and seriously craving me some salsa and chips. I plunked down for the evening news and by the time it was over I had consumed roughly 2/3rd’s of my container of salsa. LOL. It was sooo good, and I’m not saying that just because I was really hungry.
When you handed over the salsa this afternoon I immediately had a good feeling about it because I could see the texture (fine texture with a bit of juice). I love a finer textured salsa like yours; I am not a fan of thick and chunky salsas because if I wanted to eat a hunk of tomato or a hunk of pepper then I would just eat the vegetable, but the finer texture gives you a little bit of everything and it’s less likely to fall off your chip. What was really good about your salsa too is it always has this light burn from the peppers, but not hot enough to make me stop shoveling it down my gob; when I did finally stop eating it, that’s when a nice little after-burn kicked in for a bit. If it wasn’t so late when I got home I’m betting the chips and salsa would have been awesome washed down with one of the Negro Modelo’s in my fridge.
Can’t argue with that, right? Notice the part where she said she ate 2/3rds of the container in a single sitting? That’s important …it’s why I advise most of my Donnie Jalapeno eaters to buy the 32 ounce version.
MAKE YOUR THANKSGIVING ORDER TODAY.
Viva la salsa. Oh, and below is one of my great customers, Suzanne. She added my salsa to a cheese sauce and made a queso dip. Oh, yes …the possibilities are endless.
I thought it was pretty awesome when I knew my salsa empire had expanded as far as Milwaukee, Chicago, and Toledo thanks to Dave A., Dave R., and Kellie H. But now …I’m international! Yeah, baby (that was a reference to Austin Powers …I’m nothing if I’m not current).
Tara W. has smuggled my salsa across the border and, from what I’ve been told, Donnie Jalapeno brand salsa is up for knighthood. I think they do that in Canada. I’m not sure.
I know watching movies, football, and baseball is better here in the U.S.A. with a little Donnie Jalapeno Salsa on hand. I wonder how it holds up against Hockey Night in Canada and paired with Molsen or a true Canadian Labatt?
I’m contributing to better international relations, I’ll say that.
Here’s me with “the Canadian” (she’s wearing shades to protect her identity, I assume). Then, an illustration of my salsa world domination. And finally, a picture from my kitchen on a Saturday morning where I had to make even more salsa to fulfill all the weekend orders.