Roasted jalapeños, ripe tomatoes, and a slow-smoked kick. This is the jar Papa Bear made his own — bold enough to notice, not so hot it chases you off. Good on eggs, better on chips, dangerous near a spoon.
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Papa Bear liked his salsa the way he liked most things: a little smoky, a little bold, no fuss about it. This recipe hasn't changed since he was still the one taste-testing it at the stove.
