How hot is your salsa???

	Tomatillos have a tangy, citrus like flavor. In addition to being related to the tomato, they are also related to the ground cherry, which they look like. Like the ground cherry, they can be eaten raw, but are usually cooked, which brings out the best flavor. They are principally used in Mexican salsas, either taking the place of tomatoes or occasionally being used in combination with tomatoes. Salsa verde, or green salsa, usually gets its green color from the use of tomatillos. Tomatillo - Tomatillos, Jalapeno Peppers, Onion, Salt, Vinegar, Cilantro, Garlic
	Salsa ranchera, "ranch-style sauce": made with tomatoes, various chilies, and spices. Typically served warm, it possesses a thick, soupy quality. Though it contains none, it imparts a characteristic flavor reminiscent of black pepper Ranchera - Tomatoes, Arbol Peppers, Onion, Salt, Vinegar, Vegetable Oil, Garlic
	A big seller along with the other red salsas, this very unique salsa has  a savory, smoky flavor. Pocha - Tomatoes, Chipotle Peppers, Onion, Vinegar, Salt, Garlic
	Distinctive and flavorful with a zip Medium - Tomatoes, Jalapeno Peppers, Onion, Cilantro, Vinegar, Salt, Garlic
	This extravagant salsa is a perfect blend of ingredients with a slight bite to it. Mild - Tomatoes, Jalapeno Peppers, Onion, Cilantro, Vinegar, Salt, Garlic
	An amazing blend of flavorful Chiles, and a dose of our secret spices for a thick, salsa with a serious bite! Picosa - Tomatillos, Water, Onion, Arbol Peppers, Salt, Vinegar, Vegetable Oil, Garlic, Spices
	The habanero is the hottest chile pepper you'll find in your local grocery stores, and they are very, very hot. Recently, the habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. La Buena - Tomatoes, Habanero Peppers, Onion, Vinegar, Salt, Garlic