Sauces

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Sauces




Red and Green Salsa Origin

Our salsas are manufactured in Tijuana, Baja California, Mexico. Our recipes are from the state of Oaxaca, a gastronomicly renowned location in southern Mexico. No artificial flavors, colors, or highly processed products are used. Only natural ingredients make it into our salsas. For over 500 years the chile has been one of the basic building blocks of Mexican cuisine and currently remains a paramount ingredient in virtually all Mexican food.



Sauces

Green Salsa: One of the most widely consumed salsas in Mexico is Salsa Verde. There are literally hundreds of different salsas that are green in color; however, the authentic Salsa Verde is one that is prepared with green tomatoes ("tomatillos"). The green tomatoes are boiled in water until they are tender, then ground with Serrano Chile, onion, garlic cilantro and usually a small amount of chicken broth. This is used for a variety of dishes including chiliquiles, enchiladas, eggs of different styles, stews, and also accompanies tacos, sopes, gorditas and more. The health benefits of Salsa Verde include lower blood pressure levels, lower blood sugar levels and antioxidant and antibacterial properties.

Red Salsa: Our red salsa, also known as Guajillo Chile Salsa, is a common ingredient in Mexican cuisine. This chile is the second most used chile in Mexico after the ancho chile. With salsa dishes like chilaquiles, enchiladas, and others, a high quality red sauce such as ours is a necessity. There are many nutrients in our red salsa which maintain and enhance health. Red salsa has been known to prevent or minimize intestinal ulcers as well as promote bone growth and healthy vision.