Local Authentic Mexican Salsa Perfect for Comets and the “Big Game”
This might be the best salsa I've ever tasted, and belief it or not, it's made in New Hartford, NY. Currently only available in "Medium" heat, the salsa is authentic and comes from a family recipe with roots in Mexico.
Becky Martyniuk, a local massage therapist is of Mexican descent and she has her grandmother's amazing recipe for restaurant style salsa. In fact. the salsa - Chica Celita's restaurant style salsa, is named after her grandmother Celita.
"Chica Celita's Salsa is a deliciously spicy blend of all-natural ingredients that's sure to turn up the heat at any gathering. With its addictive flavor and authentic goodness, we're sure you'll be reaching for our salsa time and time again."
Jeff Stone of Mohawk Valley Garden confirmed that MVG will indeed serve Chica Celita's salsa at the Adirondack Bank Center, NEXUS, Kookie's Q and Creamery, the 72 Tavern and Grill, and their other properties.
We are happy to share our family tradition with you. Open a jar and start your party.
"Celita believed that great food should be shared with friends and family," said Martyniuk of her grandmother. "Growing up in Puebla, Mexico, this salsa recipe was front and center at the best parties for many generations. We are happy to share our family tradition with you. Open a jar and start your party," she said.
The salsa currently comes in medium, is gluten-free, and is all-natural. The ingredients are simply tomatoes, jalapeño, pepper, spices, garlic, and salt, and there's no added sugar.
Chica Celita's salsa is now available in stores at Chanatry’s, Utica Bread,
Street Corner Market, Peter’s Cornucopia, Nelson Farms (in store and online), DeSantis Meat Market in Barneveld, and The Lowville Cheese Store, among others.
Martyniuk bottles and produces the salsa using the services of Nelson Farms in Cazenovia, which is a New York State FDA-inspected food processing incubator. They are also "used as an experimental laboratory for SUNY Morrisville students in several programs of study, allowing them to gain real-world experience in agritourism, marketing, entrepreneurship, dietetics/nutrition, and value-added agriculture and development," according to their website.
