GIFT PACK, EL PINTO, #9, 16 oz

Choose from two beautiful options: with a cover lid or without. Every Gift Pack is delicately wrapped in plastic film and carefully packed in an additional box for secure shipping.

EP Original Salsa (medium)

ORIGINAL SALSA: Made with a special blend of tomatoes and green Chile this salsa is sure to be your flavorful go-to. Available in 3 different heat levels

FEEL GOOD ABOUT WHAT YOU’RE EATING: No GMO’s, Gluten Free, No Added Sugars, Made with Hatch Valley Green Chile

Fire Roasted Chopped Green Chile (medium)

A GLOBAL PHENOMENON: Hatch valley green is grown along the Rio Grande River and is world renowned for its flavor and versatility Chile slow roasted with garlic.

MANY WAYS TO ENJOY: can be used in all your favorite recipes to add a spicy, smoky flavor. Perfect for your enchiladas, salads, dips, sandwiches, pork or beef stews and all other recipes.

Red Chile Sauce (medium)

TASTE THE TRADITION: Red Chile sauce, made with sun dried hatch valley chiles. Not to be confused with an enchilada sauce, this sauce is thicker which makes it perfect for dipping or pouring over food.

FEEL GOOD ABOUT WHAT YOU’RE EATING: No GMO’s, Gluten Free, No Added Sugars. We pride ourselves on our short ingredients list.

RESTAURANT ORIGINATED: In 1962 Jack and Consuelo Thomas opened El Pinto Restaurant in Albuquerque, New Mexico utilizing all the family recipes still in use today. 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-RESTAURANT ORIGINATED: In 1962 Jack and Consuelo Thomas opened El Pinto Restaurant in Albuquerque, New Mexico utilizing all the family recipes still in use today. The restaurant is now the biggest in the South-West with a seating capacity of 1,200.acre property our restaurant sits on under the control of “The Salsa Twins” Jim and John Thomas. Jack and Consuelo’s sons.

RESTAURANT ORIGINATED: In 1962 Jack and Consuelo Thomas opened El Pinto Restaurant in Albuquerque, New Mexico utilizing all the family recipes still in use today. The restaurant is now the biggest in the South-West with a seating capacity of 1,200.