Meet the maker
Keith's kitchen, bottled.
Chihaba started the way a lot of good things do — with friends asking Keith to please, please bottle that salsa. What began as jars handed across the back porch kept growing as folks came back for the Original, argued over which heat was best, and asked for an extra jar of candied jalapeños "for later."
Everything is still made by hand, in small batches, from recipes Keith has tuned over the years. His P.I.G. Pork Rib Rub won the Founders Day BBQ Cookoff in Dripping Springs two years running, and his Serrano Bloody Mary mix took Double Gold in New York City. But the proudest review is still the empty jar that comes back asking for a refill.
— Keith