A Valley News Publication
Jeff Bartlett, of White River Junction, Vt., adds jalapeno peppers to two 22-quart pots of his medium-hot salsa on the deck of his home on Sept. 29, 2017. Once a week, Bartlett cooks about a dozen cases of salsa over a 12-hour period. Jeff and Lori Bartlett started selling four varieties of Tex's Best Salsa in stores in August. (Valley News - Geoff Hansen) Copyright Valley News. May not be reprinted or used online without permission. Send requests to permission@vnews.com.

Jeff “Tex” Bartlett, of White River Junction, Vt., adds jalapeno peppers to two 22-quart pots of his medium-hot salsa on the deck of his home on Friday, Sept. 29, 2017. Once a week, Bartlett cooks about a dozen cases of salsa over a 12-hour period. Jeff and Lori Bartlett started selling four varieties of Tex’s Best Salsa in stores in August. (Valley News – Geoff Hansen) Copyright Valley News. May not be reprinted or used online without permission. Send requests to permission@vnews.com.

Is it getting hot in here?

Texas transplant Jeff “Tex” Bartlett is on a mission to spice up New Englanders’ lives.

Disgruntled by the lack of local offerings, Tex decided to take matters into his own hands.

“I got tired of going to the store and getting salsa I didn’t like. They don’t have the flavor and they don’t have the heat level,” Bartlett said on a recent Saturday, his usual cooking day.

“What’s the use of eating it if it ain’t  got no flavor?” Bartlett groused.

So now he and his wife, Lori, are making and selling their own salsa, which ranges in flavors (and heat) and bears the Tex stamp of approval. Bring. It. On.

Wanna take a taste? Read more here.