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 grew into a standing table at the market, where folks line up for the Original, argue over which heat is best, and leave with an extra jar of candied jalapeños "for later."
Everything is still made by hand, in small batches, the same recipes Keith has tuned over the years. His chili 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 to the table asking for a refill.
— Keith