Too Hot Peppers Bring the Heat

Too hot peppers salsa was started after a couple trips to Mexico and gaining some experience in the food industry. In 1999 I started working on my own salsa recipe one that was fresh with no additives or preservatives.

After many requests from friends and family I started selling at local farmers markets in BC., we started with fresh salsa's in five heat levels, guacamole and fresh made chips.

In 2003 we made the move to Edmonton and became a vendor at the Strathcona Market, At this point we added a few fruit salsa's, cream cheese dips, BBQ sauce and a couple hot sauces. In 2006 we took a couple years off after the births of my sons, to be a mom and enjoy time with them. We returned to the Strathcona Market in 2009 with new dip creations like avocado feta, watermelon salsa, and a mango kiwi hot sauce.

Today we call the northwest back corner home, we have approx. 40 different salsa's, dips, and sauces all made fresh, still no additives no preservatives and made with as much local produce as possible, all our tomatoes come from Gull Valley Greenhouse. Our hot peppers come from a couple other vendors when in season.

In the past year we have noticed a large demand for hot salsa and sauces this led to our XXX salsa and our ghost pepper mango salsa, by far our best sellers, and it's always nice to hear "WOW! It's really hot and still has lots of flavor." Always a great compliment!!

We are always working on new creations and we try to have something new to try every couple weeks to keep things new and fresh and always something for everyone.