Anyone else kind of confused by the Hatch Valley Salsa? Is it supposed to be that watery? I have bought three jars of it so far and all three have been more liquidy than most salsas I have purchased in the past. But the flavor profile is pretty good so on the last two bottles I have gotten, I have purchased one of the small cans of Hatch Green Chili and mixed it into the salsa bottle as soon as there was room to do so. The augmented salsa is much better than the watered down original salsa. Now that I have started adding to the TJ Salsa, I wonder if any of you have any other suggestions of items to add to the salsa?
On the other hand, during the Superbowl is a great time to go to Costco…
3 Likes
And those dark chocolate peanut butter cups just blow the Reese’s cups clean out of the water, and I really love Reese’s.
2 Likes
TJ’s dark chocolate PB cups are the best: smooth chocolate, creamy filling with the perfect amount of salt. They are a particular weakness, so I mostly avoid buying them!
I’m not crazy about either the almonds or ginger, though, despite really loving both almonds and ginger. To my taste, the chocolate is too thick on the almonds so the coating:nut ratio is off, and when I tried the ginger, I found the texture was weird compared to regular candied ginger, though it could’ve been that batch.
2 Likes
We’ve loved that stuff for years. I hadn’t considered it watery but of course it could be. Curious what others think.
YAY to the chocolate-dipped Bamba. I find regular Bamba addictive; this is just gilding the lily.
1 Like
Had not noticed these. Will have to watch for them next time I go to TJ’s.
Would you please share? The TJ’s gyro is fine but very oily and expensive.
1 Like
My Trader Joe’s still carries this. We bought it once but it tasted really acrid and burned. Returned. It’s odd because I love the black garlic oil that my local ramen joint drizzles over top of the soup.
1 Like
Thanks for the tip!
Hi Christina - it’s just Alton Brown’s gyro loaf recipe. I think it has better flavor if it is sliced then browned in a saute pan - or even under the broiler.
1 Like
You too! How’s the little one? He must be about 4 now? And are you still in Asheville?
1 Like
Love the smoked herring. There’s a spread I’ve been making with it for years now (smoked herring, cream cheese, a little sour cream, lemon juice, microplaned shallot, pepper, dash of cayenne). One thing about the smoked herring (and the smoked trout): if it’s there, buy it, because it isn’t always there.
2 Likes
Wow, good memory! Yes, he’s four on the cusp of five right now. Both a delight and totally bananas. We still enjoy Asheville! 
2 Likes
Yea: Amarena Cherries in syrup. Bought these a few weeks ago (so I’m not certain they’re still in the stores, apologies if they’re gone) and just opened them last night, for Manhattans. Dark, pleasantly tart, beats the hell out of Maraschinos. Besides cocktails, they would be really good on ice cream.
5 Likes
Can confirm that Amarena cherry and ice cream are a perfect pairing. 
A friend brought us a small bottle of Amarena dessert topping from Italy. Sweet treat. Hoping that those jarred cherries are still available at TJ’s.
3 Likes
Thanks so much. I like the TJ’s version but hate all the oil it produces. I’d rather make it myself!
I picked these up twice. They were delicious! But they seem to have disappeared from my local TJs.
