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Twin brothers Jim and john Thomas started the el pinto food's salsa division in 2000, so people throughout the country could enjoy el pinto salsa and green chili sauce at home. The brother's first production site consisted of a 35 gallon kettle and a pump in the kitchen. Today, el pinto uses 120 tons of chilies a year, makes 2, 000 cases a day and have the capacity to make 3-4 million jars a year in their 8, 000 square foot salsa production facility which is attached to the el pinto restaurant.
SOME LIKE IT HOT Unlike our standard El Pinto red chile sauce, the hot sauce is made with red chile puree and vinegar for a thinner consistency, and a more acidic flavor. Perfect for fish, chicken, or beef. We also use this product as the base of our Bloody Mary mix.
FEEL GOOD ABOUT WHAT YOU’RE EATING No GMO’s, Gluten Free, No Added Sugars, Made with Hatch Valley Green Chile
RESTAURANT ORIGINATED In 1962 Jack and Consuelo Thomas opened El Pinto Restaurant in Albuquerque, New Mexico selling this very same green chile sauce recipe. The restaurant is now the biggest in the South-West with a seating capacity of 1,200
NEW MEXICO TRUE/FAMILY OWNED El Pinto has proudly produced all its products in Albuquerque, New Mexico on the same 15-acre property our restaurant sits on under the control of “The Salsa Twins” Jim and John Thomas. Jack and Consuelo’s sons
