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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Chipotle Tomato Salsa

From Bogota Latin Bistro & Mojito Bar Brooklyn, New York

Makes 6 cups

• 2 28-oz. cans RedPack Whole Peeled Tomatoes in
• Juice (undrained)
• 1 6-oz. can RedPack Tomato Paste
• 1 7-oz. can chipotle peppers in adobo
• 1 large Spanish onion, sliced
• 1-1/2 bunches cilantro, roughly chopped
• 1 tbs. ground cumin
• Salt, to taste
• Olive oil

Heat olive oil in 5-quart pot over medium heat; add sliced onions and sauté for 2 to 3 minutes. Add all remaining ingredients except salt and simmer for 20 minutes. Turn off heat and use an immersion or regular blender to puree salsa. Taste; add salt to your liking.

Serve warm or cold with beef empanadas, pork dishes, soups, stuffed sweet plantains, tortilla chips or plantain chips.