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A whole new generation of Salsa! A culinary difference! The hottest trend in Salsa! Why not go out on the vine, isn't that where the best salsa comes from? You, me and the salsa, what else is there? Do you have the guts to try it? History: My story is a very simple one. I’m a kid at heart when it comes to experimenting in the kitchen and somewhere the heritage of Mexico is in my blood. As a child we would plant our gardens to reap the rewards and then stand for hours in the kitchen and cook, bake, can, and create dishes from homemade recipes to made up recipes. Our family was large, and we had a lot of critics when it came to something new or changing something old. One of our family traditions was Spanish and Mexican foods that we loved so dearly and gleamed to become authentic in because we were not of either culture or decent. A Mexican aunt that married into the family was quite a big help, for she is the one that taught us how to make homemade tamales and sopapillas. To this day we make homemade tamales and sopapillas at the holiday time. Living in the Colorado, New Mexico area there were some things that were very different and that was SALSA. After marrying a man who did not like tomatoes, although he loved salsa, pizza and spaghetti, all the foods that tomatoes are made with, it was he that fueled my interest in SALSA. Believe it or not, Hotcha salsa was created because my husband hates CHUNKS of tomatoes. While experimenting in the kitchen, I finally got a consistency that was rich and tasty with all the right ingredients (at least we think so) that makes Hotcha what it is today. We began sampling it on our friends and family. Everyone couldn’t get enough! That sparked my interest with me selling my salsa at a local fruit and vegetable stand in La Costa. In February of 1999, my salsa debuted as “Some Like it Hot” at La Costa Farms in Carlsbad, California. After researching the name “Some Like it Hot” we found that we needed to change our name and eventually came up with “Hotcha” and added the tag line “Don’t let your chips go naked!” We hate naked chips! Our salsa business started with blended styles, where the taste of tomatoes was there, but without the chunks. We were selling 12-15 containers a week of Hotcha until around the 4th of July and suddenly Hotcha just took off and we haven’t been the same since. La Costa farms were blowing through Hotcha like there was no tomorrow! Since then we have expanded our salsa line to some chunky styles.

Sexicon for Lovers and Others - Dictionary of sexual terms, a second dictionary of equivalents of the "F" word and thesaurus.