So Good, Chili’s Might Sue
The most important part of making your own tortilla chips is starting out with the freshest possible tortillas as your base. In other words, it’s best to first make your own tortillas or buy them locally. If you start with a mass-produced packet of processed tortillas, you might as well buy the mass-produced chips, too.
We are offering Free Shipping on all our Gift Boxes. So make your list, check it twice, there’s even a box with a little bit of spice. This is the perfect time to send a delicious gift to family and friends, all from the convenience of your home or office.
Here are some examples: (click on the picture to purchase)
Snack Attack
The Breakfast Club
Apres Dinner
Gluten Free Favorite
A Gift with Kick
Sweet Tooth Cure
Foodie Favorite
Colorado's Finest
1. Watch to see the alternative!
Yikes or rather Burrrrrrrrr:
2. Support Small Business
Don’t give your money to the Wal-Marts, Best Buys, and Macy’s. They have plenty.
Support small businesses. These entrepreneurs are everyday people, like your neighbor, your aunt, or even a co-worker.
3. A Tasteful Gift!
Impress your family and friends with a unique gift! Each item has a secret ingredient of ‘Heart and Soul’ that provides incredible flavor.
With each gift you get to send:
Gregg and Amy Lasley know how to keep it spicy ~ with salsa, which has been a mainstay throughout their relationship.
When the couple was engaged and living in Florida, they found a local restaurant with incredible chips and salsa. And, just like that – they were hooked! Their love of salsa stayed with them when they moved back to Fort Collins, Colorado. In fact, they found salsa they loved and began buying it by the gallon. But, after a while, they were burned out and the salsa began to taste bland.
“I thought that it couldn’t be that hard to make; I was wrong,” said Amy. She worked to perfect her recipe for about a year, with Gregg as her primary taster. Amy and Gregg also had parties, where guests were invited to taste and vote on a variety of salsas. After all the votes were in, they choose a winner and Amy Lasley’s low sodium salsa company, Rocky Mountain Salsa, was born.
When Amy began her business in 1991, she was more than a decade ahead of most artisan food producers. “It was easier back then, in some respects. There were fewer places to sell your product, but you were received with open arms,” recollects Amy. “There were also fewer regulations, but, the public did not understand buying local yet.” Since she began her business in 1991, Amy has also seen an increased awareness from customers. Customers now know that they want all-natural and gluten free salsa.
Gregg labeling salsa in Rocky Mountain Salsa's kitchen.
In the beginning, the Lasley family had to trek to Denver, to use a commercial kitchen, each time they needed to make another batch of salsa. After years of scraping around to find commercial kitchens, Lasley’s Rocky Mountain Salsa opened its own kitchen in Fort Collins. Because of their experience, the Lasleys were committed to doing things differently when they opened their kitchen. They rent it out to other area food entrepreneurs, but also encourage their success by providing guidance. “They have helped us out and served as a mentor on all of the things you have to do to start your business,” said Tarisa Peterson, owner of Hot Gringas.
Whether Amy, Gregg and their high school son Keegan are teaming up to make, package and sell their salsa at area Farmer’s Markets or the Lasleys are building a community of Northern Colorado food entrepreneurs, family is at the center of Amy Lasley’s Rocky Mountain Salsa.
Life is too short to eat bad salsa, so order some delicious low sodium salsa today!
Our mission is simple — we connect food entrepreneurs and local farmers to customers across the country. If you’d like to discover delicious artisan foods filled with the heart and soul of the people who made them, Fooducopia is a place we think you’ll love.
Here’s a great recipe from Amy Lasley using her low sodium salsa.
Sauté the onions in butter until nearly translucent.
Add chicken. Cook stirring often until chicken is done. May also use precooked chicken; just add to onions once translucent. Mix well. Reduce heat.
Add cream cheese, spices, ¼ – ½ cup Rocky Mountain Salsa, ½ cup of cheddar cheese, and ¼ cup cilantro. Mix well over low heat.
Scoop mixture onto tortillas (fill to desired amount), roll up and place in a 9×13 glass baking dish.
Cover with remaining cheddar cheese.
Bake at 350 degrees until cheese starting to brown, approximately 12-15 minutes.
Serve smothered in Rocky Mountain mild salsa and sprinkled with remaining cilantro.
Top with cheddar cheese, salsa, and cilantro as desired.
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