When I leave this world, if there isn’t a patron Saint of Salsa, I hope I’ll be canonized in that category. Why? Because my Donnie Jalapeno salsa is that good. Since about October, I’ve been hammered with requests for it, and since my salsa makes the world a better place (hence my push for Sainthood), how’s that song go??? This little light of mine? I’m gonna let it shine. Hide it under a bushel? No! I’m going to let it shine. Let it shine. Let it shine. Let it shine.
“It” = salsa
- I post to Facebook, Twitter, and social media (and email my Donnie Jalapeno email list) that I’m making salsa on Thursday.
- Make salsa on Thursday in my kitchen.
- Have people come to my house on Friday and Saturday and pick up their salsa.
I don’t think you need an M.B.A. to recognize the flaw – limited distribution capability. The problem is, I know my salsa is the best but only when fresh (seriously …read the reviews).
Some food expert once said to add a preservative, and it changed the flavor. Someone else said “can it” and that worked, OK, but even then only has a limited shelf life.
That’s my challenge for 2018 …how to increase output without sacrificing the freshness that makes it the best salsa in the world.
Now, here’s that song about letting my light shine.