Jaime's Local Love: Los Muertos SalsaPosted: Updated:
Los Muertos Salsa started in farmers' markets about two years ago. Before starting the business, Anthony Perez worked in the mortgage industry for a large corporate bank for 15 years as a mortgage compliance analyst.
Perez-- with the help of his wife and family-- sold his salsa at the farmers' markets for a year while still working full-time. He eventually became so busy that it was time to make a decision whether to quit his job and proceed with Los Muertos Salsa or give up the business and continue to work.
With Perez’s love for salsa so strong, the salsa won out and he quit his job in December of 2015.
Los Muertos Salsa is made fresh every single week for the markets and only uses the freshest ingredients. Perez uses local farmers' produce, depending on what is in season.
Usually, the peppers and cilantro are local. Los Muertos also loves to collaborate with local market vendors to create new salsas. For example, he currently uses Arizona Living Green Sunflower microgreens to make a sunflower salsa. He also makes a Pichuberry Salsa, which is sweet and savory.
Los Muertos Salsa has won awards all over Arizona. Most recently, Perez won first place for his Hot and the Pichuberry Salsa at the Nanas Salsa Challenge.
Los Muertos Salsa has many flavors to choose from: Hot, Green tomatillo, Pichuberry, Sunflower salsa and Bean and Corn.
Los Muertos Salsa now is in farmers markets all over Arizona. Here in the Valley, you can catch them at the Uptown Farmers Market, Phoenix Public Market, Old Town Scottsdale Farmers Market, Mammas Organic, Sun City and Cave Creek Farmers Markets.
Los Muertos Salsa also has its own brand of chips called Chip-A-Cabra made from only three ingredients: 100 percent ground corn, salt and oil.
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