National Salsa Month

sunny street salsa


Summer is in the air, the flowers are blooming, and tastes are shifting from hearty comfort food to lighter fare. The key to refreshing dishes? Salsa. May is National Salsa Month so we’re taking the opportunity to celebrate all of the salsas we make in house, because fresh made salsa is the best made salsa.


Salsa has been around for thousands of years, getting its start in the Incan and Mayan Empires. Chili peppers, tomatoes, and spices ground together with a mortar and pesto made a great condiment for a number of dishes. When the Spanish conquered them they named the combo salsa. We make four, count ’em four, salsas in house, and we want to give you a little peek at how we make them!


1. Traditional Salsa

We core and peel tomatoes and boil them with jalapeños to get some good spice. We then blend it all together with onions, cilantro, and secret spices. Our salsa is mild and perfect for our breakfast tacos and quesadillas!


2. Pico De Gallo

We’ve always loved Pico, so much we already wrote a blog about it! Learn more about Pico De Gallo by following this link.


3. Black Bean and Corn Salsa

Cilantro is the key ingredient in this salsa, bringing the black beans and corn together in one delicious bite. A pinch of salt and some cumin give it a nice pop that goes great on our new Sunny’s Skillet and classic Breakfast Quesadilla.


4. Guajillo Hot Sauce

This is the crown jewel of our salsa repertoire. Taking the dried guajillo chilis we gently heat the peppers to soften them for a good bit of an hour then blend them up with a secret blend of spices. It gives us a bright, vibrant, and tangy salsa that packs a gentle kick.