We chatted with George Bush (no, not that one), the owner of Sauced Up Salsa. A local food business known for its fresh salsa and freeze-dried salsa that’s perfect for camping.
How did you start your business?
“I'm super picky and I wouldn't eat chunky salsa. So, I went on a quest to find really good salsa that I personally liked with flavor and spice. I found some that had either or but never the consistency or everything I was looking for. So I made some, and I brought it to a potluck and then everyone was like, ‘this is delicious, can I buy some?’ I spent five years perfecting the recipe and we started our business in 2019. This year, we were ranked number one for fresh salsa at Sauce Lake City.
”What’s your advice for new food business owners?
“It's a lot more work than what you expect. As you grow, you have to get your license, your insurance, and each county requires something different. Do a lot of research. I did a lot of reading before I jumped in which is why I felt confident. Now we've been self-employed for almost two years.”
What’s next for Sauced Up Salsa?
“We're doing a few other things with our salsa. We're gonna start coating our chips and making our own flavored chips. We're making gourmet popcorn, too. There’s a lot of big things coming up.”
Editor’s Note: Answers were edited for length and clarity
3 Questions For George Bush of Sauced Up Salsa
Share article
Stay connected to City Cast Salt Lake and get ready to join the local conversation.
3 Questions With
3 Questions With Prepper Emily Cottam
Don’t call them preppers, but the off-the-grid community in Utah’s West Desert had me thinking of this City Cast Salt Lake interview with...
Tips & Tricks From an Avid Runner
The Salt Lake City Marathon is just a few months away, and as someone who despises running, I just don’t get it. Recently City Cast Salt...
What Does the Salt Lake City Council Do?
Like our federal government, the municipal government is divided into separate but equal branches; in this case, executive (mayor) and le...
Three Questions With Luke Runyon, Co-Director of The Water Desk
There’s a controversial proposal to drain the lake to help with the Colorado River water crisis.
Rapid-Fire Recommendations With Food Writer Stuart Melling
Stuart Melling is a former restaurant critic for the Salt Lake Tribune and the mastermind behind Gastronomic SLC. If you ever need to kno...
An Interview on Tatau, the Legacy of Samoan Tattooing
Although they may go by different names — in Hawaii it’s “kākau,” in New Zealand it’s “tā moko,” and in Samoa it’s “tatau” — the Pasifika...
An Interview With Hogi Yogi/Teriyaki Stix Stan Meg Walter
Do you know the tale of Hogi Yogi/Teriyaki Stix?
An Interview With Elementary School Teacher John Arthur
It’s back-to-school season in Utah. On City Cast Salt Lake, we talked with sixth grade teacher John Arthur about school closures, new lea...
The latest in Salt Lake
Hot Local Theater to Cool You Off
When it comes to the Utah theater scene, the Hale family has had an outsized influence.
Road-tripping for Shakespeare
And I thought I’d never use that again …
Cold Treats for a Hot Week
Froyo Frozen Yogurt has three Utah County locations offering the froyo flavors and toppings you expect.
The Problem With Paletas? There Isn’t One.
If you've never had a paleta, imagine the world's best popsicle — handcrafted with real fruit, fresh cream, or both.
Everything You Need To Know About 801 Day 2026
Mark your calendars for a whale of a party: 801 Day 2026 is going to be the Salt Lake event of the year.
Salt Lake Businesses in It for the Long Haul
The dry climate and cool winter temperatures brought British immigrant William Daw Startup and family to Utah and 158 years later, the Ut...
Skip the Backyard Fireworks. Here's How To Celebrate the Fourth in Salt Lake.
Celebrate the Fourth of July in Utah with fireworks, drone shows, parades, concerts, and family-friendly events across Salt Lake City and...
Ruth's Diner: Burgers, Biscuits, and a Brothel
At 96 years old, Ruth's isn't the oldest spot on this list, but in restaurant years, it's practically prehistoric.
