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Over 20 years ago, Juli Miller realized that when you grow up under the Montana sky, you don't settle for a salsa that's made anywhere else. Instead, you take your love of the West and combine it with roasted bell peppers. You cautiously add jalapeños, serraños, and habañeros until you create a taste that goes beyond tomatoes.
Things are a little bit different on the trail. The days are a little bit longer. The work is a little bit tougher. You're expected to dig in and get your hands dirty. And your salsa? It needs to work just as hard as you do.
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