Using a family recipe passed down over three generations, Santoscoy Food Group co-founder Sandra Santoscoy – Sherer created two all-natural, gourmet salsas under the Dos Pistolas label. Sherer’s goal was and still is to bring the traditional flavor of El Paso, Texas to the rest of the world. After tasting some samples of their Green Chili and Mango-Jalapeño salsa, I immediately noticed the difference in freshness and natural ingredients.
It all started in 2001 when Sandra, an El Paso native, and her husband Paul opened Cafe El Paso in Colorado Springs. It’s a given that generous portions of salsa accompany their signature plates of beans, rice and tortillas. It caught on with locals almost instantaneously and the Sherer’s began bottling small batches. Demand climbed so precipitously that producing it at the restaurant became prohibitive. Enter Santoscoy Food Group which now distributes Dos Pistolas salsa to large chain outlets like Save-a-Lot and Whole Foods.
The big distinction is that other brands use preservatives and additives to increase shelf life or use ingredients that do not retain their rich flavors. I didn’t detect the more acrid overtones that many salsas seem to have. Dos Pistolas Mango-Jalapeno is a great example with generous chunks of fresh mango along with just a hint of fiery jalapeno. Detecting the difference between salsa you made yourself that day and Dos Pistolas would require an extremely discerning palate indeed! Beyond the typical chips and salsa, here’s a recipe to get you started incorporating Dos Pistolas into your summertime grilling lineup:
Mango-Jalapeno Pork Ribs
Note: Whenever preparing ribs, always remember to remove the membrane located near the bone. If not removed, you will end up with people trying to chew it; not a pleasant experience!
1. Rinse & remove membrane from pork ribs. Place in baking dish.
2. Sprinkle garlic powder and pepper to taste.
3. Pour in 2 to 3 coups of Coca-Cola and cover with aluminum foil. Heat oven to 400 degrees.
4. Place ribs on middle rack for 15 minutes.
5. Turn heat to 325 degrees and cook for 50 minutes.
6. Slightly increase heat to 350 degrees, remove cover and cook for 15 minutes.
7. Fire up grill.
8. Place the ribs on the grill 5 minutes before your guest start arriving. Grill 15 minutes on each side until caramelized as desired.
Serve on platter with Dos Pistolas Mango-Jalapeno Salsa
photo courtesy of Santoscoy Food Group