What’s with the salsa thing?

Some find it ironic that my business name references salsa, but in fact salsa is an important part of the work.

When I ran a volunteer program, Holy Cross Associates, I used to make visits to South America to see the volunteers.  In Chile, one is served pebre, a mild green salsa, with almost everything. I learned to cook a few Chilean-style dishes so that I could invite the returned volunteers for a dinner.  Over time, people liked the salsa, which i significantly upped on the ‘picante’ scale, and occasionally was encouraged to sell it.  After trying that a time or two, I decided I loved to make salsa but didn’t like to have to make it.

Now, it’s a regular part of workshops or training sessions, and something I make as a way of thanking folks.  So, ask for it and you’ll get some!