Total Time
Prep 15 mins
Cook 10 mins

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

Ingredients Nutrition


  1. Rinse peppers under cold water.
  2. In skillet (medium heat) heat chilies, turning occasionally.
  3. You will start smelling their roasted aroma.
  4. Be careful not to burn them.
  5. It will take approximately 3 minutes.
  6. Put chilies into a bowl; cover with hot water and let sit for 5 minutes.
  7. Drain chilies thoroughly.
  8. Remove most seeds, leaving in a few (approximately 15).
  9. Put chilies in blender and blend with remaining ingredients.
  10. Serve with totopos (chips).
  11. Also works great with pork, beef tenderloin and lamb.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a