El Restaurante Mexicano
July-August 2007


el Restaurante Mexicano announces 2007 Sassiest Salsa Winners

1st Place: Salsa Quemada Riques From Riques Regional Mexican Food, Chicago

2nd Place: Chipotle Tomato Salsa From Bogota Latin Bistro & Mojito Bar, Brooklyn, N.Y.

3rd Place: Salsa Poblana From Doña Rosa, Pasadena, Calif.

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Salsa Quemada Riques

From Riques Regional Mexican Food, Chicago

Makes 2½ cups

The winning recipe in el Restaurante Mexicano's 2007 Sassiest Salsa Contest is a traditional Mexican salsa made with RedPack Tomatoes, pasilla peppers, chiles de arbol, garlic, onion and a dash of cumin.

• 3 tomatoes (drained) from a 14.5-oz. can of RedPack Whole Peeled Tomatoes in juice
• 4 cloves garlic, roasted
• ½ medium-size onion, roasted
• 1 tsp. salt
• 3 pasilla peppers
• 4 chiles de arbol
• ½ cup water
• Dash of cumin
• Dash of fresh black pepper
• Juice of ½ lime

Rinse peppers under cold water. In skillet (medium heat) heat chiles, turning occasionally. You will start smelling their roasted aroma. Be careful not to burn them. It will take approximately 3 minutes.

Put chiles into a bowl; cover with hot water and let sit for 5 minutes. Drain chiles thoroughly. Remove most seeds, leaving in a few (approximately 15). Put chiles in blender and blend with remaining ingredients.

Serve with totopos (chips). Also works great with pork, beef tenderloin and lamb.