Salsa de Rosa

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Salsa de Rosa 🌶️ Family-made salsa since the late 1970s
📍 Available in the Pacific Northwest
🏆 Simple, award-winning taste
📖 Perfect on chips & in recipes Rosemarie (a.k.a.

Rosa a.k.a. Ro) developed the recipe for Salsa de Rosa in the late 1970's and shared it often with family and friends. Her salsa recipe took on a dramatic change soon after her marriage to Steven in 1980. Steven encouraged Rosemarie to make the salsa chunkier so that it was easier to dip with chips. Partially born out of necessity, and after lots of encouragement from friends and family, she established the business in 1999. The early part of that year was spent conducting feasibility studies, writing the business plan, acquiring business licenses and permits, having the food product subjected to all the required testing, and finally, selecting product packaging and labeling.

10/15/2026

Your roasted potatoes just got a Salsa de Rosa twist. 🥔🌶️

Crispy on the outside, tender on the inside, and packed with zesty flavor, these Salsa Roasted Potatoes are an easy side dish that proves salsa is good for so much more than dipping!

Ingredients:

1½ lbs baby potatoes, your favorite Salsa de Rosa, 3 tbsp olive oil, garlic powder, paprika, salt, pepper, fresh cilantro, and optional lime juice for serving.

Directions:

Preheat your oven to 425°F.

Wash and cut the potatoes into bite-sized pieces, then pat dry.

In a large bowl, toss the potatoes with olive oil, garlic powder, paprika, salt, and pepper. Add Salsa de Rosa and mix until evenly coated.

Spread the potatoes in a single layer on a parchment-lined baking sheet.

Roast for 35–45 minutes, flipping halfway through, until the potatoes are tender and the edges are golden and crispy.

Finish with fresh cilantro, a squeeze of lime, and an extra spoonful of Salsa de Rosa if you like! 🌶️

Serve alongside grilled chicken, steak, tacos, or your favorite breakfast scramble.

10/13/2026

Buffalo Sheet Pan Nachos for game day 🏈🌶️🔥

Crispy chips, seasoned ground beef, plenty of melted cheese, and Salsa de Rosa come together for a game day spread that’s meant for sharing.

Ingredients:

Tortilla chips, ground beef, shredded cheddar or Mexican-blend cheese, diced green chiles, blue cheese crumbles, black olives, sour cream, buffalo sauce, fresh lime, cilantro, green onions, and Salsa de Rosa Mild.

Directions:

Preheat your oven to 400°F.

Brown the ground beef in a skillet over medium heat until fully cooked, then drain any excess grease.

Spread tortilla chips across a sheet pan and top with cooked ground beef, diced green chiles, and plenty of shredded cheese.

Bake for 8–10 minutes, or until the cheese is hot and melted.

Once the nachos come out of the oven, top with blue cheese crumbles, sliced black olives, dollops of sour cream, and a drizzle of buffalo sauce.

Finish with a squeeze of fresh lime, chopped cilantro, green onions, and a generous spoonfuls of Mild Salsa de Rosa. 🌶️

Serve immediately and dig in before kickoff! 🏈🙌

Once you go Salsa de Rosa, you never go back.
10/08/2026

Once you go Salsa de Rosa, you never go back.

Spotted at ! 🛒🌶️Next time you’re making a Haggen run, keep an eye out for Salsa de Rosa in the refrigerated section.Whet...
10/07/2026

Spotted at ! 🛒🌶️

Next time you’re making a Haggen run, keep an eye out for Salsa de Rosa in the refrigerated section.

Whether taco night is on the menu, you’re stocking up for game day, or you simply need something good for dipping, add your favorite Salsa de Rosa to the cart.

Football season is better with good snacks. 🏈🌶️Before kickoff, make a stop at and grab your favorite Salsa de Rosa for ...
10/02/2026

Football season is better with good snacks. 🏈🌶️

Before kickoff, make a stop at and grab your favorite Salsa de Rosa for the fridge.

Keep it classic with tortilla chips, spoon it over nachos, add it to tacos or sliders, or use it to bring a little extra flavor to your favorite game day dip. However you’re watching, there’s always room for Salsa de Rosa on the spread.

09/29/2026

Beef & Salsa Stuffed Peppers are the kind of cozy dinner we want on repeat this fall. 🫑🌶️

Loaded with seasoned ground beef, rice, plenty of cheese, and Salsa de Rosa, these stuffed peppers are hearty, flavorful, and easy enough for a weeknight dinner.

Ingredients:
4 bell peppers, 1 lb ground beef, 1 cup cooked rice, 1 cup Salsa de Rosa, 1 cup shredded cheddar or Mexican-blend cheese, taco seasoning, salt, pepper, and optional cilantro for topping.

Directions:

Preheat your oven to 375°F.

Slice the bell peppers in half and remove the seeds. Arrange them cut-side up in a baking dish.

Brown the ground beef in a skillet and season with taco seasoning. Stir in the cooked rice and Salsa de Rosa until everything is well combined.

Spoon the beef and salsa mixture into each pepper and top generously with shredded cheese.

Cover and bake for about 25 minutes. Uncover and bake for another 10–15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Save this one for a cozy fall dinner!

Some foods just make the table better.The sound of a fresh bag of chips opening. That first scoop of salsa. Passing the ...
09/25/2026

Some foods just make the table better.

The sound of a fresh bag of chips opening. That first scoop of salsa. Passing the bowl around and realizing you’re going to need more before the night is over.

Those are the little moments Salsa de Rosa was made for.

09/23/2026

Football food doesn’t get much better than a hot, cheesy dip straight from the skillet. 🏈🧀🌶️

This Creamy Chicken Salsa Dip is loaded with chicken, plenty of cheese, green chiles, and Salsa de Rosa, then broiled until hot, bubbly, and ready for game day.

Ingredients:

8 oz cream cheese, 1 can cooked chicken drained, your favorite Salsa de Rosa, 1 can diced green chiles, shredded cheddar or Mexican-blend cheese, cherry tomatoes, and tortilla chips for serving.

Directions:

Add the cream cheese to an oven-safe skillet over medium-low heat and stir until softened.

Add the chicken, Salsa de Rosa, green chiles, and a generous handful of shredded cheese. Stir everything together and cook until hot and creamy.

Top with another layer of shredded cheese and halved cherry tomatoes.

Transfer the skillet to the oven and broil for a few minutes, watching closely, until the cheese is melted, bubbly, and lightly golden.

Serve it hot with plenty of tortilla chips and get back to the game. 🏈🙌

Save this one for your next football watch party!

Why choose when you can have multiple salsas? Our solution is simple: grab the chips and put both on the table. Which on...
09/17/2026

Why choose when you can have multiple salsas? Our solution is simple: grab the chips and put both on the table. Which one are you dipping into first?

09/16/2026

Homemade guacamole just got a whole lot easier. 🥑🌶️

Today we’re making a simple guacamole with a little help from our secret ingredient: your favorite Salsa de Rosa. It adds plenty of flavor without needing to chop a long list of extra ingredients.

Ingredients:

4–5 ripe avocados, salt, pepper, plenty of fresh lime juice, and ½–1 container of your favorite Salsa de Rosa.

Directions:

Add the avocados to a bowl and mash to your preferred consistency.

Season with salt and pepper, then squeeze in plenty of fresh lime juice.

Add ½ a container of Salsa de Rosa, or go for the whole container if you like a little more salsa in your guac. Mix everything together until well combined.

Serve with tortilla chips, spoon it over nachos, add it to tacos, or use it as a topping for your favorite Mexican-inspired dishes.

Address

Sumner, WA
98390

Telephone

+12538501856

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