Truth be told, Salsa Lisa began as a misguided gardening effort. I planted my first backyard tomato garden while in college. Twelve plants, all of the same vigorous seed, all maturing within the same week. My small kitchen groaned under the weight of hundreds of huge, red-ripe tomatoes. With no fear, I began canning tomatoes - like my grandma - into the small hours of the morning. When dawn broke, I was still surrounded by tomatoes. I needed to get creative.

Salsa Lisa emerged like a phoenix. I began making fresh salsa for everyone and every occasion refining and improving the recipe until everyone who tried it raved about it. "You should put this in a jar and sell it!" they cried.

I first started selling Salsa Lisa at the Minneapolis Farmer's Market during summer break. On that first early morning when I opened my stand for business I sold out within three hours. My only thought: "I need to make more salsa." I have been making fresh salsa ever since.

In the early days, Salsa Lisa was made during the off hours in a caterer's kitchen. Every week fresh produce was brought in, hand-prepped, and carefully folded together with our quality ingredients and spices. Today we run our own production kitchen with our own custom-built packaging machine and the salsa is still made with the same hand-crafted care.

From start to finish we are dedicated in our commitment to produce the freshest, highest quality, best tasting salsa on the market. We have stayed true to our fresh tomato beginnings and every bite proves that our hard work is worth the effort.

This is good salsa.