Do you use any preservatives?
No, our salsa is made fresh with no additives or preservatives thus ensuring you a great product!

Where can I purchase Artisian Sunset Salsa from?
Artisian Sunset TM can be purchased here on our website or locally around the state of Arizona at various markets as well as a growing list of retailers. Our site will soon feature a monthly calendar of events as well.

How many flavors do you have?
Right now we have: Mild, Hot, Mango Calypso Salsa (mild), and our Tomatillo Avocado Salsa (mild), Blueberry Royal Salsa (mild), Peach Parade Salsa (mild) and our latest flavor Pineapple Passion. We also offer mild and hot taco sauces. Specialty gift baskets are available as well. Our product line will continue with more exotic flavors to come such as: Papaya and Cherry.

How long will the salsa last in the refrigerator?
Our salsa will last approximately 3 weeks, possibly longer.

Will the salsa spoil if left out of the refrigerator?
Yes, remember, this is gourmet fresh salsa, not some of those "other" brands which are loaded down with various additives and preservatives.

How much time is needed in preparation of catered events?
Artisian Sunset TM can cater your next party, wedding, graduation, or any other event that you wish to offer "the flair" of quality fresh salsa. We require at least 72 hours prior notice to ensure preparation volume and scheduling to meet your needs. Please call us at (480) 603-7282 to discuss your specific needs.

Is your salsa Organic?
No. Our salsa is all natural using the freshest produce, but it is not organic.

Do you deliver in the Valley?
Yes, we deliver within a ten mile radius of our west Mesa location. Our standard delivery fee is $10.00.

Where do chilies grow?
There are many locations around the world, however, there are over 140 varieties of peppers grown in Mexico alone.

What is a Scoville Unit?
In 1912, a pharmacist named Scoville came up with a heat index for measuring the "heat" in a chili product, or scoring capsaicinoid content. This index was called the Scoville Units and is still used today.

How is my salsa shipped?
We ship to our customers using USPS Priority Mailand USPS Parcel Post toensure timely delivery of your products.

Chili Pepper Heat Index

Scoville Units	Names
0	Bell Sweet Italian
100 - 500	Peperoncini Cherry
500 - 1,000	New Mexico
1,000 - 1,500	Pasilla Poblano Ancho
1,500 - 2,500	Rocotillo
2,500 - 5,000	Jalapeno Chipotle Guajillo
5,000 - 10,000	Yellow Wax
10,000 - 23,000	Serrano
325,000 and up	Habanero

SALSA ORIGINS

"Salsa" is the Spanish word for sauce. In southwestern cooking it refers to a relish or condiment, a mixture of chopped vegetables, fruits (usually tomatoes) and seasonings that may be cooked or uncooked, is usually not pureed and is served as an accompaniment to a dish. Salsas, once limited to the regions where southwestern and Mexican food is found, are everywhere in the United States.

Salsas, relishes, and chutneys can enliven even the dullest of dishes. It is rare to find any Texas style food without one of these accompaniments. Although salsas are Mexican in origin and relishes are a southern tradition, they have become equally popular. In Mexico, the main ingredients in salsa are onions, garlic, chiles, and tomatoes. Salsas are thicker and chunkier than picante sauces

Salsas can be fresh, cooked or bottled. Southwestern food lovers use them as garnishes, dips, condiments and even as side dishes. Salsas form a bridge of flavor and texture between the mild cheese of a quesadilla and its flour tortilla base, between the piquant beef in a taco and its corn wrap. In southern restaurants, salsa and tortilla chips are brought to the table as soon as customers are seated. Some variations such as red chile, green tomatillo and guacamole are offered. Salsas made at home often bear the signature of the cook who will adjust the balance of ingredients from mild to spicy, tangy or pungent or rich by adding avocado. Due to an increasing awareness of nutritional issues, salsas have risen in popularity partly because they are low in cholesterol, fat, and calories and partly because they provide a great way to add depth and flavor to any dish or just that extra zip to a sauce.

The ever growing popularity of salsas has also widened its usage from a pre-meal dip with tortilla chips to a vegetable dip, a condiment served with fish and over eggs, a sauce over chicken or beef, a base for cooked sauces, try it over pizza or pasta, or shock your palate and pour over baked potatoes and French fries.
In fact, salsa has become the best selling condiment in North America recently pushing tomato ketchup out of the top-selling spotlight. We appear to be returning to a healthier way of eating i.e. legumes, grains, vegetables and organic produce of all kinds and in part the growing popularity of salsas is also due to an increasing awareness of nutritional issues.