Hello from the farm! Yesterday I toured a tomato farm outside of Bakersfield,CA. I am on a trip with Sabra in honor of their line of salsa.
One-two-cha-cha-cha!
The Sabra #SalsaLove team brought me and a few of my closest salsa loving food bloggers out to see their pride and joy… the tomatoes that make it all happen.
I learned different companies have different types of tomatoes that they use exclusively for their products.
Sabra has found a tomato that is the perfect flavor, consistency, juicy-ness, color and more for their salsas. Companies like Heinz and others do the same for their ketchup or tomato paste too! (And it’s not that they are genetically modified, it’s cross breeding and all that farmer jazz.)
In the most impressive move of the day Joe picked up a BIG tomato plant, turned it upside down, shook it and all these tomatoes just fell off!
We tasted a few different kinds and compared the color, juice, flesh and flavor. It’s so interesting how one fruit can be so different!
I am quite the salsa dancer lover, so I really enjoyed learning about what goes into making a massive amount of the good stuff!
The tomatoes are grown in California and the salsa processing factory is in Oceanside, CA! So, they are a local company to me, love that.
Bonus: The farm also had almonds and Joe grabbed us from straight from the tree to taste!
After the tour we had a quick break back at the hotel and that’s when I was able to check in and say hello yesterday.
Then, we had a meeting to learn more about their farming process and pest control connecticut service.
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Break time!
We headed to a museum from there. Here’s the whole gang!
And of course dinner featured one of the most popular flavors of Sabra Salsa – Mango Peach. It was served on top of sesame crusted ahi. So fancy!
I’m normally not big on raw fish, but this delicious.
Dessert was house made truffles. Amazing.
And you might notice I had coffee with dessert. I normally do not have coffee in the afternoon or evening, but I wanted to stay up and drive home after dinner. I wasn’t sure if I was going to until the very last minute. I thought I would beat traffic back and have all of Friday to get work done (I’m very behind on a few projects). Well, I got home at 1am and am fading fast here. So tired. I’ll see ya later!
Fun fact: Sabra’s tomatoes are so awesome because the farmers sing to the 
Check out SabraSalsaLove.com for more fun stuff (coupons and sweepstakes).
Question: Do you like Mild, Medium or HOT salsa?
Im such a wimp that even mild salsa makes my nose run. I recently bought a jar of pineapple citrus salsa and didn’t notice that it was “medium” and my lips are on fire every time I eat it!
What a cool opportunity! That pineapple salsa is my absolute FAV! It looks perfect on top of that tuna, but I must say I love me some salsa and chips first and foremost.
Who were the other bloggers? I think I recognize one from DC. I also have a question about how these trips work. Is there some sort of understanding that you’ll do a certain number of blog posts about a trip or include certain detail? I just see a huge variety of approaches to this and I’m curious what you feel your obligation is when you go on a trip. Thanks for explaining.
Olga from Mango Tomato is in the DC area I think!
Each trip and company is different. Some companies just want to expose bloggers/writers to their product in hopes that it will end up on a post, others require a certain number of posts. Most of the other people on the trip are more cooking/food bloggers so they will probably have this in a post with a recipe. Since I share a lot of my day to day I was just posting about the experience, but it wasn’t required 🙂
Hot spicy salsa please!
What type of tomatoes do they use for making salsa? Are they the sweet or more/less juicy etc? This seems like a very interesting tour.
Oh wow how awesome ! And those tomatoes look so yummy too ! 🙂
Medium for sure.
I’m obsessed with all the Sabra stuff-love it
I like pretty hot salsa, but not so hot that I can’t taste things. I really love this tomatillo salsa with avocado that our local store used to have. They stopped carrying it and now I need to find out where else I can get it!
Ice cream//yogurt is the thing I’m craving most on this 30 day challenge! Soooooo jealous!
I’m pretty sure I could eat nothing but tomatoes the rest of my life and be perfectly okay with that. Those look amazing and I had no idea Sabra even made salsa, I’ve never seen it here. But I did just hit their website and apparently they just don’t sell it at the store I frequent but I can get it within a few miles. Sweet!
I like my salsa hot hot hot, just like everything else. Last year I grew a few ghost peppers, this year I’m working on some Carolina Reapers. I can’t wait to try those bad boys!
This post made me realize that I’ve never seen a tomato field–I’ve only ever seen tomatoes grown in cages in home gardens. I’ve seen Sabra salsa at Costco and have been curious because I like their hummus. I’ll have to pick some up. I’m more of a medium salsa kinda gal…I like a little kick, but I can’t handle crazy hot.
How fun! I’m definitely a medium or hot salsa kinda person and I live to salsa dance too!
Tomatoes! Were they organic?
No, these weren’t organic. The company is researching how and if they could make organic salsa for a reasonable price and doing all that R&D right now.
Yum those tomatoes look so fresh and delicious! Looks like a great trip!
hot, Hot, HOT for me, please!
Me too! Let’s have some (hot) salsa and chips 🙂
I was a mild salsa girl FOREVER but just in the last year have discovered the joy that is medium salsa with avocado to cool it down. My oh my it’s delightful! 🙂
Avocado makes everything better! Except maybe cereal…
MEDIUM is just perfecto.
Agreed! Although I do like a tad bit of spicy now and then! 🙂
I am usually a mild girl. But I like a spicier salsa verde every now and again.
I love salsa verde!
Those tomatoes look good! I love cutting into a tomato that’s actually red rather than white like the ones we have in the grocery stores half the time. I’m definitely a mild salsa girls, I can’t handle much spice.