For home pitmasters, one of the biggest backyard BBQ fests of the year is coming up this Labor Day weekend. Fortunately, we Californians cook out pretty much year-round, and can never have enough new sauces, salsas and rubs.
If you’re looking for depth of flavor, set your sights (we did) on two new limited-edition products versatile enough to brush on corn on the cob and other veggies, burgers, fowl, steaks and roasts, and to pour over tacos, enchiladas, quesadillas and other Mexican fare. We experimented with them in a guacamole and on a whole chicken, giving them a dark and heated twist.
Sonoma-based Ravenswood Winery — whose motto is “No wimpy wines” — has teamed with small-batch artisan salsa-maker La Fundidora to make two exquisite hand-crafted salsas. Salsa Borracha (“drunk salsa”) isa a fiery mix of Ravenswood Lodi zinfandel, roasted ancho and morita chiles, tomato, onion, spices and sea salt. Salsa Macha (”brave man salsa”) combines Ravenswood Sonoma County zinfandel with guajillo chiles, olive oil, garlic, spices and sea salt.
There are two ways to get them: Team the Borracha with a bottle of Ravenswood Lodi zin, or the Macha with a bottle of Ravenswood Sonoma zin, each for $22 at the website. If it’s just the salsas you want, buy the Borracha for $8 and the Macha for $7 (or both for $15) at La Fundidora’s order site. Seriously good stuff.
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