Salsa Valente

When you start your own offline retail adventure, one of BEST side effects of that is networking with other small start up business owners. I’m especially drawn to those that make, bake, and create things AND came into existence because of the COVID situation. We share a common bond – creativity that went a step further as a need to survive.

I met this beautiful family at my very first event in December, 2020. We set up next to each other – which happened completely by accident (hah!). This was not their first rodeo, but it was mine and I learned so much from them while getting to know them. Their professionalism and confidence in their product was amazing. Their salsa is SO GOOD, their son is adorable, my adult son was with me and we all bonded instantly. I use this magical concoction as a condiment, marinade and seasoning. I absolutely love the flavor, the quality and the LOVE that they put in every jar.

There is a face and a beginning behind every single consumer product and a corresponding leap of faith on the part of the creator. I hope you enjoy this simple (and Keto if you’re into that) recipe and that you will buy this wonderful product and taste the family tradition. You can scale this back to your liking, so please don’t deny yourself the smoky, chili flavor that awaits you!

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Shrimp Diablo Valente

1 lb Wild Caught Gulf Shrimp (shells removed, deveined)
1-2 tsp. Salsa Brava (or more, I used apps. 1 tsp since I cook for peeps that “can’t handle spicy anymore”)
2 T Extra Virgin Olive Oil
2 minced cloves of garlic
1 T fresh lemon or lime juice
1-2 T Grass Fed Butter or Ghee

Combine prepared shrimp, Salsa Brava, garlic and olive oil in a bowl and let sit for at least 30 minutes or if you are super organized and actually know what you are doing tomorrow today, overnight in the refrigerator.

Heat a cast iron skillet or pan of your choosing over medium heat for a few minutes. Add shrimp and saute until pink. Add lemon or lime juice and butter/ghee at the end and give the pan a few more shakes.

Serve over sliced cabbage with more Salsa Brava. I also served with some roasted cauliflower from Underwood Family Farms – the side of Salsa Bravo went towards that as well!!!

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