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I think it has a great flavor and just the right temp!

I love lime and I love spicy hot habanero, but I really didn't like the taste of this salsa. Which really surprised me. I can't put my finger on it, but I felt there was something off with it. My boyfriend loved it though, which is bizarre, because he's generally not a fan of spicy food.

Try adding this to your fish taco's!

I've tried every different salsa I can find and this one blows all the rest away. It's hot but sweet. I love it on salads or as topping for black bean burgers.

mix this salsa and the organic roasted red pepper tomato soup and you get a nice spicy kick to an alredy excellent soup

Absolutely one of the best salsas I've ever had. I pick up a jar almost every trip to TJs.

I LOVE THIS STUFF. I cannot stop eating this sweet and spicy salsa. The heat from the habaneros is just enough to handle and the sweetness makes this the perfect combo for the Soy Flaxseed Tortilla chips !!

This is the best salsa around... its soooooooo good. Hot , Spicy and a bit of sweetness too.
I love to eat it with the Flackseed Tortilla chips ... those are also amazing.

Wow, this is my new favorite store-bought salsa. It's absolutely incredible. I could eat the entire jar, and I cannot remember the last time I was impressed with a salsa. I also agree with commenters who mention how good this is with the Soy Flaxseed Tortilla chips. Yum!

This is the best salsa ever. Spicy, flavorful, chunks of tomatoes, the zing of lime. Sometimes I add splashes of Tabasco because I'm a spice fiend but this stuff is excellent. Try it on the chicken chile verde burritos. YUM.

My family demands that I prepare this whenever I visit.

1 jar Habanero Lime salsa
1 lump TJ's "Carnitas meat" (pork shoulder, about the size of a grapefruit)
1 can chicken broth
small corn tortillas
grated cheese
optional: black beans, lettuce, sour cream, cilantro, chopped tomato (if in season) for dressing

Take a reasonably deep pan to medium-high heat. Chop the pork shoulder into two or three pieces and place in pan. Smother with one full jar of the salsa, and an additional can of chicken broth. Stir, and lower heat to a strong simmer.

As the meat cooks, it will gradually "shred" itself. Just push it around with a fork once in a while to keep this going.

Drizzle another pan with some vegetable oil and lightly fry the tortillas. They should be heated and pliable, not crunchy (a la Taco Bell "shells").

Once the broth, salsa and meat have reduced to a nice sticky mess, spoon out some meat and dressings, serve hot.


No TJ's in Austin! Gonna have to find a substitute salsa!