Salsa Saint

04/23/2026

A good steak salad should still feel like dinner. This one does. Grilled sirloin, charred corn, sharp Gorgonzola, crisp greens, and a bright balsamic dressing make it hearty without being heavy. Add a little Apicklelypse Shrunken Head on top, with tomatillo, lime, avocado, jalapeño, and New Mexico green chile, and it brings the whole thing into sharper focus.

Ingredients
For the Steak Marinade
1 lb sirloin steak
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
¼ cup extra virgin olive oil
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
½ teaspoon coarse salt
¼ teaspoon ground black pepper

For the Salad
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
4 oz Gorgonzola cheese, crumbled
2 heads endive lettuce, outer leaves removed, halved and chopped into 2-inch pieces
6 cups mixed spring greens
1 ear corn, husk removed
or 1 14 oz can corn, drained and patted dry
1 tablespoon extra virgin olive oil, for the corn
Salt and pepper, to taste

For the Gremolata
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1 clove garlic, minced
1 tablespoon lemon zest

For the Vinaigrette
3 tablespoons balsamic vinegar
½ cup extra virgin olive oil
½ teaspoon Dijon mustard
Dash of salt
Fresh ground black pepper, to taste

Instructions
1. Marinate the Steak
In a medium bowl, whisk together the balsamic vinegar, Worcestershire sauce, olive oil, Dijon mustard, garlic powder, salt, and pepper.

Place the steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, making sure it is fully coated. Seal or cover, then refrigerate for 30 minutes.

2. Make the Gremolata
In a small bowl, combine the basil, parsley, lemon zest, and minced garlic. Set aside.

3. Grill the Corn
Preheat a cast iron grill pan or outdoor grill to medium-high heat.

Drizzle the corn with olive oil and season generously with salt and pepper. Grill, turning occasionally, until lightly charred and tender, about 10 minutes total.

Remove from heat and let cool slightly. Slice the kernels off the cob and set aside.

If using canned corn: Drain well, pat dry, and sauté in a hot skillet with a little olive oil until lightly browned.

4. Cook the Steak
Remove the steak from the refrigerator.

Place the steak on the hot grill or grill pan. Cook for 4 to 5 minutes per side for rare to medium rare, depending on thickness.

For best results, cook to:

125°F for rare
130–135°F for medium rare

Transfer the steak to a plate and let it rest for 5 to 10 minutes. Slice thinly against the grain.

5. Make the Vinaigrette
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until combined.

6. Assemble the Salad
In a large bowl, combine the mixed greens, endive, cherry tomatoes, red onion, grilled corn, half of the Gorgonzola, half of the gremolata, and half of the vinaigrette.

Toss gently to coat.

Transfer the salad to a serving platter or individual plates. Top with sliced steak, the remaining Gorgonzola, and the remaining gremolata. Drizzle with additional vinaigrette as desired.

Serve immediately. Try with the different pairings listed below to shake it up!

Check out the suggested pairings from SalsaSaint.com!

Pair it with Apicklelypse Shrunken Head, a tomatillo, lime, avocado, jalapeño, and New Mexico green chile hot sauce that turns the sirloin into something halfway between steak salad and carne asada night. Just drizzle over the steak or serve it on the side as a dipping sauce.

Drizzle a few drops over the sliced steak as it rests or whisk 1/2 a teaspoon into the vinaigrette - the cranberry, mustard, red chile, and pickled green bean bite make it weirdly perfect for a balsamic steak salad with Gorgonzola and grilled corn.

A sprinkle of the tart green apple hot sauce will cut through the richness of the steak and Gorgonzola.

Try a few dashes over the steak or mixed into a little sour cream/Greek yogurt as a creamy drizzle.

Click here for an update from Salsa Saint!

03/28/2026

TSA approved travel size hot sauce made with NM Red and Green Chile?!? 🤤Thanks to for bringing the heat even when the government tries to keep us grounded. Now available at Salsa Saint, just in time for your summer travels.

03/03/2026

Shipping New Mexican made chile to hungry people all across the nation. Some might call us heroes. We wouldn’t argue with you if you did.

02/21/2026

Hey there, chile lover!

You know us; we're picky about what makes it into our shop. So when we tell you two new makers just earned their place, that means something. Come taste, compare, argue with your friends about which one's better, and take a few jars home to settle the debate.

Major Acre Lousianna Style Hot Sauce

Here's a love story for you. A small organic farm in New Orleans grows way too many peppers. Instead of crying about it (they saved that for the onions), they made a Louisiana-style hot sauce so good that friends started placing bulk orders. Then in 2021, they did what any pepper-obsessed person would do; they moved to New Mexico. Their sauce is ridiculously simple. Just three ingredients: chile peppers, salt, and vinegar. That's it. No fillers, no gimmicks, no ingredient list you need a PhD to decode. Fermented, vinegar-forward, and made with 100% field-grown NM chile.

Dee's Spicy Habit Hot Salsa

Their motto is "Good Habits Start Here," but we should warn you, this one's harder to quit than your morning coffee. Their New Mexico Roasted Hot Salsa has already built a cult following from Silver City to Truth or Consequences, and now it's sitting right here in Old Town waiting for you. Bold roasted flavor with heat that doesn't apologize. For those of you who walk past the mild section without making eye contact, this is your salsa.

Pssssst....the pros know to order in increments of 4 to maximize shipping costs;)

Click here for an update from Salsa Saint!

02/18/2026

📣 New Product Alert!! 📣 we are alway on the lookout for new products to keep our locals, wanna-be-locals, and chile heads intrigued and coming back for more! luckily New Mexicans make this easy with their delicious, small batch creativity.

We are very excited to introduce you to a thick, smooth, salsa that packs some serious heat and serious flavor!

We also have a new hot sauce on our shelves! It’s a fermented and aged NM red chile hot sauce that will elevate any dish! Yum!

Order online, come visit us at the shop in Old Town, whatever! Just try these local products 🤤🌶️

02/14/2026

.ceramics makes these gorgeous chile ristra mugs and we couldn’t be more proud to have them on the shelves at —- continuing the hand-picked chile tradition with hand-thrown clay.

02/09/2026

So excited to announce that is carrying custom-made earrings from the ever talented .studio

Handmade clay earrings by a local artist. They are light to wear, stylish, and the cutest little chile peppers. Now you can proudly rock your love of NM chile 🌶️ and local art.

02/06/2026

Smoky Chipotle + Red Chile Tortilla Soup

This tortilla soup is the weeknight flex: pantry staples, one pot, and a broth that tastes like it means business. Smoky chipotles, red chile warmth, and all the toppings you can pile on top. Grab a spoon and something crunchy.

Ingredients:
8 cups broth
4 Tbsp Sacred Chile Co. red chile powder
3 lbs chicken breast
1 (14 oz) can corn, drained
1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can diced tomatoes, do not drain
1 small can pickled jalapeños, drained
1 (12 oz) jar  Los Roast hot chipotles in adobo (start with ½ jar, then adjust)

Step 1.
In a large pot, add water, bouillon, and red chile powder. Bring to a gentle boil, then reduce to a steady simmer.

Step 2.
Add chicken and simmer until cooked through (165°F, about 15–20 minutes depending on thickness). Remove chicken, shred, and return it to the pot.

Step 3.
Add corn, beans, diced tomatoes (with juices), jalapeños, and chipotles in adobo. Bring back to a low simmer and cook 10–15 minutes. Taste and re-season (salt/extra chile/extra adobo) as needed.

Step 4
Serve hot with toppings.

Optional toppings
Avocado, sour cream, shredded cheddar, crushed tortilla chips (or warm tortillas on the side)

02/06/2026

If we’ve learned anything on our chile journey, it’s that the possibilities are endless. 

Some nights you want a simple, quick, healthy dinner, but you also want it to taste like you tried. .manuel_salsa Kinna’s Laos Red Chile Paste makes that happen: one spoonful and your rice bowl goes from “I guess” to “I would pay $18 for this.” Read on for the rice bowl of your dreams.

Ingredients
    •    1 cup rice
    •    1–2 cups cooked veggies (corn + green beans are great)
    •    1 lb ground beef (or protein of choice)
    •    1 big tbsp minced garlic
    •    2–3 tsp soy sauce
    •    2 tsp white rice vinegar
    •    2–4 tbsp water or broth
    •    Kinna’s Laos Chile Paste (see heat guide below)

Toppings
    •    Sesame seeds + chopped green onion,
    •    ¼ tsp sesame oil
    •    Soft-boiled egg (optional)

Chile Paste Heat Guide
    •    Medium: 1.0–1.25 oz (about 2–2½ tbsp)
    •    Medium-hot: 1.5 oz (about 3 tbsp)
    •    Hot-head: 2.0 oz (about 4 tbsp)

Instructions
    1    Cook the rice according to package directions.
    2    Brown the beef: In a skillet over medium-high heat, cook ground beef, breaking it up, until browned. Carefully drain excess grease.
    3    Add flavor: Reduce heat to medium. Add garlic and cook 30 seconds. Stir in soy sauce, rice vinegar, chile paste (choose your heat level), and 2–4 tbsp water/broth. Simmer 1–2 minutes until the beef is glossy and coated.
    4    Warm the veggies: Heat veggies in a separate pan (or microwave) and season to taste.
    5    Build your bowl: Rice on the bottom, beef on one side, veggies on the other. Top with green onion and sesame seeds.
    6    Finish: Drizzle sesame oil over the top. Add a soft-boiled egg if you’re leveling up.

Optional “Balance Button”
If it’s spicier than you expected, add a squeeze of lime, extra rice, or a little avocado on top.

02/06/2026

Posole recipe! Don’t miss out on the quintessential winter-warmer 🤤 this recipe features products from and

Ingredients
    •    2 tbsp olive oil
    •    2 lbs pork shoulder cut into 1” cubes (preferred, but Pork Loin would work as well - see note below)
    •    Enchantment Gourmet Posole Seasoning, salt, pepper
    •    1 tsp cumin
    •    1 onion, diced
    •    4 cloves garlic, minced
    •    1 jar (about 16 oz) red chile sauce (We like: Fresh Chile Co Sun Dried Red Medium)
    •    8 cups chicken broth (start with 7 if you want slightly less soupy)
    •    2 (15 oz) cans hominy, drained + rinsed (about 3 cups)
    •    1 bay leaf
    •    Optional: Sacred Chile Red Chile Powder to finish
    •    Garnish (radishes, onions, lime, cilantro, avocado) + tortillas to serve

Method
    1    Sear the pork: Heat oil in a large pot over medium-high. Season pork with pepper + 1–2 tsp Enchantment Gourmet Posole Seasoning. Remove.
    2    Sweat onions: Lower heat to medium. Add onion and cook 4–5 min until soft. Add garlic and cook 30–60 seconds.
    3    Bloom spices: Add 1 tsp cumin + 1 tsp posole seasoning + ½ tsp salt. Stir 15–30 seconds.
    4    Build the broth: Add red chile sauce, bay leaf, and 8 cups broth. Scrape the bottom well.
    5    Simmer until tender: Return pork. Bring just to a boil, then drop to a gentle simmer. Pork shoulder: simmer 60–75 min until very tender. Pork loin: simmer 30–40 min max (see note below).
    6    Add hominy: Stir in hominy and simmer 20–30 min more.
    7    Finish + balance: Remove bay leaf. Taste and adjust:
    •    Salt: add in small pinches until it “pops.”
    •    Heat/color: add ½–2 tsp Sacred Chile Powder(or more red chile sauce in individual bowls).
    •    Too thick: add broth. Too thin: simmer uncovered 10–15 min.

*Pork loin note (so it doesn’t go dry)
If using loin, keep the total time it spends simmering around 45–60 minutes. The “hominy simmer” counts, so do 30–40 min with pork, then hominy 15–20 min.

02/06/2026

Meet the Maker: Chico Blanco
Chico Blanco is one of those products that we can’t get enough of. The label, the flavors, the creativity... so, we sat down and had a little chat with Brandon, THE Chico Blanco, and got some insights into his creations:

“Chico Blanco Hot Sauce is a passion driven company that crafts high quality, hand crafted hot sauces using high quality sourced ingredients! Our mission is to provide unique and exceptional taste experiences that stand out in the market.

The pandemic was a turning point for me. With time on my hands, I started experimenting with hot sauce recipes as a hobby to share with friends and family. The overwhelming response and demand sparked a passion that eventually turned into a business!

I’m most proud of our newest sauce Sandwich Hero, which was developed using extensive knowledge and research of ingredients, cooking techniques, and flavor combinations. It’s a true reflection of our brand’s mission to provide unique and exceptional taste experiences.

Funny story, I was starting out making hot sauces and my spice tolerance was basically zero. I taste-tested a batch with WAY too many peppers... let’s just say my mouth was on fire for what seemed like hours! I saw stars, I cried, I questioned my life choices! But hey, it was a valuable lesson now I know what ‘too hot’ really means.

I’m so proud to say that my most prized award is one of the trophies Chico Blanco Hot Sauce won at Zest Fest 2025!!! Our Taco Hero hot sauce absolutely CRUSHED it, taking home the GRAND PRIZE for best overall product award AND 1st place for best Latin hot sauce!!! It’s an INCREDIBLE honor and validation of our hard work, passion, and dedication to crafting truly EXCEPTIONAL hot sauces!!”