April 2008 - Salsa of the Month

Subscribe HOT - La Casita All Natural Habanero and Chipotle Salsa MILD - La Casita All Natural Black Bean and Rice Salsa In 2003, the Loaiza family rented a 800 sq. ft. lower level basement located at 505 Empire Drive, Jefferson City, Mo., to begin development and production of the LaCasita line of Mexican Food products. Richard Loaiza was employed as a police officer for the Sedalia Police Dept., Sedalia, MO., working the night shift. At the beginning Richard and his wife Linda along with their son Richard and daughter Valerie would produce the three original salsa products (mild, hot, thick & chunky) by hand pouring gallon sized pitchers of salsa into 16oz. glass jars and then placing and twisting by hand metal lids onto each jar. The jars would then have individual labels placed by hand onto each jar. The salsa was mixed and heated in a single 60 gallon steam jacketed kettle prior to pouring into the jars. From these humble beginnings, word of their delicious, hand-crafted salsa spread. Now try their traditional, all-natural black bean and rice salsa for yourself! Fiesta Queso 1 teaspoon vegetable oil 1 cup La Casita Salsa 1 minced garlic clove 1/2 pound sliced chorizo 12 oz crumbled queso fresco 1 medium tomato, diced Heat oil in a large skillet over medium heat. Add garlic, and chorizo. Cook until slightly crispy. Stir in Salsa. Start sprinkling in cheese, stirring evely. Add cheese until queso is the desired thickness. Stir in chopped tomato. Note: If the queso gets too thick you can add a little more chicken broth to thin to the desired consistency. Serve queso with chips as an appetizer, or over smoked potatoes, baked potatoes, sautéed spinach, broccoli, fried potatoes or noodles.