It all started in Frederic, Wisconsin, in 1994. That was the year Curt and Betty Hollister turned their country cabin into a chef's kitchen and started making salsa. Out there in the Wisconsin woods, these two self-described foodies perfected their savory blend of tomatoes, onions and peppers and began selling it at local farmer's markets under the eponymous name Curt's "Special Recipe" Salsa.
These days, nearly one million jars later, the Hollisters are no longer in the kitchen, but Curt's salsa is still made the way it has always been made. Each "heat" is handcrafted in small batches using the freshest ingredients available along with Curt's signature blend of herbs and spices. And, just as it always has, each jar still bears the trademark black on white "Special Recipe" label.
But don't let that plain white label fool you into thinking Curt's is just another bland, watered-down salsa that packs about as much heat as ketchup. Because behind this plain white label is some of the freshest, most flavorful salsa you'll find anywhere. And no matter what level of spice your palate can handle, Curt's runs the gamut of heat profiles from tangy mild to knee-buckling hot. In fact, their Triple Hot was awarded the prestigious top prize in the habanero category at the Scovie Awards – the Oscars of the salsa world. And you don't take home that trophy by being "Wisconsin Hot."
So if you're the type of person who believes in fresh ingredients and like rooting for the little guy on the shelf, pick up a jar or two. One chip is all it takes to discover what's so special about Curt's "Special Recipe" Salsa.