Folklore tells us that hummus (that creamy blend of chickpeas and sesame seed paste) is one of the world’s oldest known prepared foods. 

On our ranch, we like to round-up some delicate, creamy white beans and marry them with roasted mild green chiles and sweet corn.

We admit it: hot, gooey cheese takes our breath away.

Picture this: Wedges of golden hued juicy ripe pineapple sitting on a smoky, hot grill, charring slightly to perfection.

TEXAS PICANTE SAUCE­—Medium   

Picante (a Spanish adjective from the verb picar meaning “to sting”) conjures up the  Mohammed Ali quote: “Floats like a butterfly, stings like a bee.”

Combines sweet Georgia Peaches and exotic Mangos with smoky chipotle chiles and fire-roasted tomatoes for a fun filled taste of Mexico.

Yucatan peninsula’s sun-gold habaneros are blended with fresh lime, roasted tomatoes and a touch of sweet mango.

Rich gooey, melty cheese gets a jolt from Chipotle chiles.

Sun-baked chiles and fire-roasted tomatoes get flavored with roasted garlic for a mellow, truly satisfying salsa.

A little earthy, a little edgy, a whole lot voluptuous. With roasty tomatillos, aromatic sweet garlic and crunchy onions, the green olive finds perfect buddies. This is a salsa that wants a piece of grilled fish or chicken to make it happy.

This Salpica Salsa plays both sides of the border. Shot through with a smoldering passion of true, deep-roasted Mexican flavors and chock full of brassy, sassy Texas-sized chunks, it's great on American-made chips or Mexican-spirited grilled chicken tacos, steak or fish.

Here, tiny, sweet Mexican red beans synthesize with earthy, roasty dried guajillo chiles, fire-roasted tomatillos and garlic into a fusion you just can't stop dipping into.

Add smoky chipotle chiles, roasted fresh garlic, tangy fire-roasted tomatillos and fresh cilantro and you get a sprightly dip just begging for tortilla chips.

Fire-roasted tomatoes and fresh garlic, plus invigorating jalapeños and fresh cilantro, this is a recipe for success.

The sweetness of fire-roasted tomatoes, red onions and garlic, are blended with the smoldering tickle of chipotle chiles and fresh cilantro.

Some things just taste better in season—and in fall that means a harvest of the ripest tomatoes, golden corn and crisp, juicy apples. We’ve added the tangy zest of roasted green chiles to make them sing together as salsa.

Just in time for winter, Frontera introduces Cabin Fever Salsa. Cabin Fever Salsa is made rich and hearty with sun-dried tomatoes, chipotle chiles, a trio of beans and Texas bock beer. This salsa might change your mind about cold weather.

Just the cure for a raging case of spring fever, this salsa blends roasted tomatoes and sun-ripened pineapples with a splash of tequila and a squeeze of lime. It's sun baked and bikini friendly.

Peace, love and sun-roasted tomatoes. This groovy salsa lays down some flower power flavor with sweet summer peaches and roasted yellow peppers. Solid, man.