News Archive

We regularly publish News Articles. Check back often for updates and new articles.

Juan's Begins 17th Year at Downtown Farmer's Market!
Tuesday, April 24, 2012
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Juan's is excitied to announce we will be at the Downtown Des Moines Farmers Market for our 17th season.  The market begins May 5th.  We look forward to seeing everyone!

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Vote For Juan's New Logo
Wednesday, October 5, 2011
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Juan's Get's A New Look:  Juan O'Sullivan's Gourmet Salsa Company, after fifteen years, is changing its look, rebranding itself to more reflect what we are all about, "Roasted Green Chile", and "horticulture based".  We are after an artsy and gourmet look that will make us stand out on the store shelf.  In an effort to be more “green” we will be printing the label on recycled kraft style paper.  Who better to help us decide what final look to use, than you, our great customers.  We have the logo whittled down to two final drafts and would like our friends and customers to vote on the one they think is best.  Visit our Facebook page and use our poll to cast your vote.  To show our appreciation everyone who votes will be entered into a drawing for a Juan’s Prize Pack (Case of Juan’s Salsa, Juan’s Hat, and Juan’s Apron)!  Thanks for your help! 

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Juan's "Make it Local" Winners and Recipes Announced!
Wednesday, August 24, 2011
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The results are in for the Juan’s “Make it Local” cooking contest at the Iowa State Fair.  Congratulations to the winners and a big thanks to everyone who participated. 

Salsa Division


First Place - $150 – Cheryl Rogers - Salsa Lamb and Yellow Rice

1lb ground lamb
½ cup diced onion
1 Tbsp vegetable oil
1 tsp black pepper
1 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
½ tsp crushed red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 ½ tsp ground cumin
2 tsp coarse salt
1 16-oz jar Juan O’Sullivan’s Medium Gourmet Salsa
1 cup corn (fresh, frozen, or canned)
15-oz can black beans

Directions: Cook the onion in oil for 2-3 minutes.  Add lamb and dry seasonings.  Cook until lamb is no longer pink.  Stir in salsa, corn and beans.  Heat through.  Serve over yellow rice (recipe follos)  Garnish with cilantro and sour cream as desired.

Yellow Rice
10-oz package yellow rice
1 Tbsp vegetable oil
½ cup diced onion
½ cup diced red bell pepper
½ cup diced green pepper

Directions: Prepare rice according to package directions.  While rice is cooking sauté vegetables in oil until tender (should still be a little crisp).  Stir into rice when ready to serve.

Second Place - $75 – Judy Thompson - O’Sullivan’s Fiesta Pot Pie

1 8-oz page of pre-cooked Mexican rice
1 15-oz can black beans
1 cup frozen corn
1 large chicken breast cooked and diced
1 cup Juan O’Sullivans Medium Gourmet Salsa
1 cup shredded Mexican cheese
½ sheet puff pastry
1 egg beaten

Directions: Pre heat oven to 400 degrees.  Mix rice, beans, corn and chicken together.  Dived this mixture between tow oven proof crocks.  Divide Juan O’Sullivans Salsa between two crocks.  Top with cheese divided between the crocks.  Cut puff pastry in half and bruch bean egg and 1tsp water around edge of crocks.  Place puff pastry over filled crocks.  Cut air vents in top.  Brush tops with egg mixture.  Bake 20 minutes or until golden brown.  Enjoy!

Third Place - $25 – Diane Caron-Smith - Spicy Mexican Seafood Cocktail


1 ½ cups Juan O’Sullivans Medium or Hot Gourmet Salsa
¼ cup lime juice
¼ cup bottled clam juice
¼ cup chopped fresh cilantro
1 firm-ripe avocado, peeled, pitted and cut into small chunks
½ lb. fresh lump crabmeat (1 cup)
¼ lb. peeled, deveined and cooked small shrimp

Directions: Stir together salsa, lime juice, clam juice and cilantro in a large bowl, then gently stir in avocado, crabmeat and shrimp.  Mix well.  Spoon into 6 4-6oz glasses or cups.  Garnish with cilantro.  Makes 6 first course or 4 light main course servings. 

Sauce Division


First Place - $150 – Chris Hartoft - Southwester Squash

1 medium spaghetti squash
1 pound turkey tenderloin, cut into 1 inch pieces
1 large green pepper, coarsely chopped
½ red pepper, coarsely chopped
1 large onion (the sweeter the better) coarsely chopped
1 jar Juan O’Sullivan’s Enchilada Sauce
½ cup cheddar or other good cheese

Directions: Cut squash in half lengthwise and remove any seeds.  In microwave-safe dish, cook squash cut side up, covered, in ¼ cup water for 8 to 12 minutes.  Meanwhile, in a large skillet over medium heat, brown turkey, 4-5 minutes.  Add in onions and pepper and cook for 2 minutes.  Add sauce and cook gently for 5-6 minutes.  When squash is just cool enough to handle, shred squash with fork into skillet mixture and toss together.  Pile turkey/squash mix back into squash shells and top with cheese.  Rent to microwave for 1 0r 2 minutes, until cheese melts.  Serve in squash shells, to be spooned not plates.  Enjoy!

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5th Annual Swine Festival
Wednesday, March 16, 2011
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Juan O’Sullivans is excited to announce we will be participating in the 5th Annuals SWINE Festival. 

Two of Iowa’s best tastes come together in a casual yet refined setting for the Fifth Annual SWINE Festival.  SWINE will feature some of Iowa’s finest native wineries and regional chefs.

  • Gourmet pork creations from 10 of Iowa’s finest chefs.
  • Wine samplings from a selection of Iowa wineries.
  • Chefs will offer pairing suggestions with their pork dishes.
  • All featured wines will be available for purchase.
  • Wine samplings from a selection of Iowa wineries.
  • Also featuring a selection of non-Iowa wines.

Visit the SWINE website for more details.

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Juan's Featured in Sunday Des Moines Register
Friday, February 11, 2011
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There was a nice article discussing Juan's recent expansion in the Sunday Des Moines Register on February, 5th.  You can read it here Tips and Salsa: Des Moines Sunday Register.

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Farminar Webinar
Tuesday, December 21, 2010
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Sean will be conducting a Farminar (webinar) for Practical Farmer's Of Iowa regarding Juan's business on Dec 28th.  If you are interested in getting on this webinar, go to for more information.



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Juan's Begins Placement At Hy-Vee Stores in the Midwestern US:
Tuesday, December 21, 2010
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In late December, Juan O'Sullivan's has become available to the Hy-Vee Grocery chain through Lomar Distributing. We are in a few stores in the DSM area now and will be sampling Juan's at two stores this month, West Des Moines Hy-Vee at 74th and University on Dec 30th from 3 - 7 PM and also at the Ankeny, IA store on Dec 31st from 10 AM to 4 PM. Juan's is available at participating Hy-Vee stores. If you want your local Hy-Vee to carry Juan's, please go to the Store or Asst Store Director and ask them to carry it. Let them know that it is in stock at Lomar Foods and they will understand. We appreciate your efforts in helping us grow Juan's.

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