# On salsa: ambrosia itself

**URL:** <https://boards.straightdope.com/t/on-salsa-ambrosia-itself/915970>\
**Category:** Cafe Society\
**Created:** [July 22, 2020, 1:57am UTC](https://boards.straightdope.com/t/on-salsa-ambrosia-itself/915970 "2020-07-22T01:57:06Z")\
**Posts on this page:** 1\
**Showing post:** 42

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**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\
**Post date:** [July 26, 2020, 7:26pm UTC](https://boards.straightdope.com/t/on-salsa-ambrosia-itself/915970/42 "2020-07-26T19:26:12Z")

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> [@Lancia](#):
>
> I have no idea what the actual Roseburg Salsa recipe is, but to my taste buds this stuff is identical:

I made a half batch yesterday and put it in the fridge to try just now. Though I otherwise followed the recipe closely, I did make one major substitution: [Ro-tel with habaneros](https://boards.straightdope.com/t/ro-tel-tomatoes-with-habaneros/854964/21), pictured above in the thread. Wow, I didn’t expect that much heat. There’s a good cumin kick and the garlic is pretty sharp. Even knowing it’s in there, I can’t detect the dill.

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