SAN ANTONIO -- Scientists and salsa have a lot in common.
It turns out NASA technology used to simulate uncharted oceans is being used to turn out salsa right here in San Antonio.
The moment you dip into Cocina Fresca Salsa, you can see the freshness in every bite.
"The produce in the product is absolutely important," Cocina Fresca Salsa president Justin Sands said.
That's been the idea behind the salsa since it launched in 2012.
Sands said the process starts bright and early every morning with only the freshest ingredients.
"We use the jalapenos, serranos and habaneros to derive that heat,” Sands said. “We want to make sure our salsa is very, very authentic.”
Once the veggies and spices are all mixed together, the salsa is put on a line.
Then comes the interesting part.
The salsa is moved to their HPP machine.
"The High Pressure Processing machine actually puts 87,000 lbs. of pressure on the product. To put that into comparison, that's like going to the deepest part of the ocean," Sands said.
This NASA-based technology was brought to the food industry as a way to help kill salmonella or E. coli before it's put on store shelves.
"HPP is the only way that we can create a product and deliver it to the consumer that is safe, free of chemicals and not heat treated," Sands said.
Cocina Fresca Salsa is a trailblazer in this type of processing.
"Not only are we the only one in the city, but we are actually one of the only ones in the country," Sands said.
This allows them to be in the fresh produce section of your grocery store.
"We've grown really fast, really quick. We are really proud of our team," Sands said.
Whether you like sweet onion, traditional jalapeno, serrano or hot habanero, there is something for everyone’s taste buds.
"It’s the freshest salsa and safest product that you can buy," Sands said.
(© 2016 KENS)