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Taste like Rubio's Hot Red Salsa recipe finally!

I am so elated!

Awhile ago I posted on Chowhound my request asking if anyone had or was able to duplicate the recipe for the wonderful hot red salsa served at Rubio's that I so dearly love.

I am not talking about the mild one, nor the one that is really really dark (chipotle based)
I love the one that is labled "hot" salsa with black bits in it.

I have tried and tried. Searched high and low to find it and then just tried to figure it out. After buying numerous tubs and tasting it, eating there and tasting it, I finally have it down. Believe me "hot" salsa is not easy to nail since it really messes with your taste buds for several hours.

So yesterday for the ultimate test, I ran it by the youngest son the other passionate food lover, who loves that salsa as much as I do. So I bought a container of their salsa and had him do a taste test with "theirs' and "mine".
He liked mine better! He actually said OMG Mom, you have done it, only better!

Why better? Because he said theirs most of the time has the taste of being "too burnt" and it can gross him out at times. And now I can understand how that could happen.

I'm not sure if I am alone in this love for their salsa, but if you are interested and want the recipe just ask me. I'll share

This is for people that only love hot salsa.

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  1. I'm interested! Thanks so much.

    26 Replies
    1. re: Rubee

      Rubee, don't know if you ever had their salsa it would help with the comparison, but I hope you enjoy it none the less. If you have, you will agree it is spot on or better.

      I really have been working on this awhile now! I have tried so many different ingredients trying to get the taste right. Some with garlic, cilantro, serranos, garlic powder... you name it! HA! It is so simple, I am just amazed at how simple and how few the ingredients are.

      So for a small little batch:

      1 small can of tomato sauce - any brand is ok
      2 T or more of red chili pepper flakes
      2 tsp sugar or to taste
      Salt 1 T or to taste

      Toast/char the chili flakes in a frying pan – don’t burn! They should be dark not burnt
      Toss the pan constantly for even charring. I leave the seeds in. Don't let them get to blackend. (I used a small saute pan, non stick)I would lift the pan when it got to hot and tossed the flakes all around. When the flakes are at the dark color you desire:
      Add the can of sauce, let it simmer and reduce. Tasting it, it will taste like tomato sauce with the flakes - not good and so you will need to add
      salt to taste - I added it a little at a time. Now it will begin to start tasting better
      Add sugar to taste- same process a little at a time - keep tasting
      Let it continue to simmer and reduce on low then turn it off and let it sit. Add a little water to thin it, not too much!
      I then turned the heat back on and let it cook a little longer, maybe 5 minutes stirring it to make sure i like the consistency. I added another pinch of sugar at this point turned the flame off and let it cool. Once it was cool:
      Pour salsa into a container and serve with taco salads, tacos or use wherever!
      The addition of the sugar made it so much better! And today, it was excellent!
      It tastes spot on only better, and I think the reason it does is the amount of sugar, and not burning the chili flakes.

      I hope you enjoy it! It was truely a labor of love!

      1. re: chef chicklet

        i just made this, and it's delicious.

        1. re: chef chicklet

          A question from a confused Brit who likes salsa (a lot). When you say tomato sauce, what do you mean? Ketchup? Canned tomatoes? Sieved tomatoes?

          1. re: greedygirl

            they are actually cans of tomato sauce. every brand that makes stewed, crushed, whole, diced, paste here also seems to make a canned sauce. the op is referring to the tiny 8 oz cans. my go to brand (which i add to garlic, onion, crushed red pepper flakes, and crushed tomatoes for my sauce) is redpak.

            1. re: eLizard

              Thanks, but I'm still confused. Maybe they don't sell such a thing in Britain?

              What's in it exactly - is it a tomato sauce for pasta or tomato puree or what?

              Confused of London.

              1. re: greedygirl

                It's thin and completely one texture like very thick tomato juice or watered down tomato paste. Not chunky at all. Totally different animal than the jarred pasta sauces. I'm looking at the can I used to make the salsa and the ingredients are:

                tomato puree (water, tomato paste),salt, sugar, citiric acid, garlic powder, onion powder, spices

                hope that helps.

                1. re: eLizard

                  I've never seen anything like that here - but maybe passata (sieved tomatoes) would work as a substitute?

                  1. re: greedygirl

                    run them through a blender, after draining the liquid. Then add the liquid back in until you have a little thinner than ketchup consistency. It should work. The trick is really more about roasting the chili flakes, and getting the salt and sugar right. If you haven't had it I would say just following my formula above.

                    1. re: chef chicklet

                      I should of added that, if you try this with stewed tomatoes, I'd remove the seeds using a strainer. Just because tomato seeds can be bitter and it might not get the taste were working for.

          2. re: chef chicklet

            This is a cool recipe, you gotta be really careful when adding the salt. I only used about 1/2 T of salt and it was almost overpowering. Trying again!

            1. re: jtstaker

              Did you have any problems roasting the chilies? I ran us all out the house the last time I made this!!!

            2. re: chef chicklet

              awesome. i love rubio's. i lived in SD for 20 years and then moved to seattle, now i miss rubio's. i can't wait to try this recipe!

              1. re: mirrorChrist

                yes, yes, yes! i love it! the OP's recipe is great! i used the same ingredients, but varied measurements slightly in order to gain some heat...

                8-oz can tomato sauce
                2 T crushed red pepper flakes (like you'd put on pizza)
                2 tsp salt
                1 tsp sugar
                4 oz water

                i took half of the crushed red peppers and put them into a blender and ground it to a fine dust. this brings out the flavor and heat of the peppers really well. then i combined the pepper "flakes" and the pepper "dust" in a small non-stick saute pan and dry-saute'd them for about 3-4 minutes, tossing/stirring frequently so as not to burn.

                once they darkened in color (not burnt!), i removed from heat and added tomato sauce and water, stirring until well blended. then i put back on low heat to let simmer for 3-5 minutes, stirring occasionally.

                add salt and stir. add sugar and stir. let simmer 2 more minutes, and viola!

                tastes just like rubio's, but looks a bit darker because of the "dust", which adds just a bit more heat!

                awesome job in figuring this out chef chicklet... thanks!

                1. re: mirrorChrist

                  Oh my goodness! Great! I am so happy you followed my instructions! The results are awesomely good if you do, and as you said regaring the pepper flakes,".. not to burn them."
                  The sauce is hot, and the amount of sugar is key. I think that that ingredient can vary according to palate difference. But then I was going for what Rubio's hot salsa tasted like to me. Good going on you grinding part of the pepper flakes, I'll try that one next. I love salsas, hot sauce of all tastes and flavors both red and green. I'm pretty good at getting the tastes nailed.

                  Currently working on a lime based one that a friend makes and she won't (which is okay) share her recipe. I make a similar one that is chunky, she purees this one and there are some other things in the mix. So that's my current project. Another salsa that I've read so much about, is it King Taco? I wish I had a smidgeon of that one to work with, so many people want to be able to make if for themselves. Again I bet its stupid simple.

                  When I was trying to get the one for Rubios and tasting it several times, I would of never thought that all the smokiness came from only the charred flakes, I was almost certain there are canned chipotle in there. But then what are chipotle peppers? Thinking about it they were really smart, the cost to make this salsa is virtually only a matter of a few pennies.
                  The day I went in and wanted to buy some of it, they charged me an ungodly amound something like $5 for a small container, perhaps a pint (if that) and that was the motivation, that and that I'm addicted to it and use it on their salads (now my salads)!

                  Anyway, glad you like it! And if you also have some spectacularly good salsa that I might like please feel free to swap away! Happy New Year!

                  1. re: mirrorChrist

                    just made this again, didn't use any water at all, came out great... i guess the amount of water added depends on the consistency and concentrate of flavor you're looking for. i'm still so excited about this!!!

                2. re: chef chicklet

                  You did it!!!! I have been trying to recreate this recipe for at least 2 years and I never would have come up with this. It is spot on. Thank you SOOOOOO much for sharing!

                  1. re: birdmonkey

                    You are welcome! It's a joy to to do this. How close did you get?

                    1. re: chef chicklet

                      I roasted the pepper flakes until dark but would never have used tomato sauce. I was roasting tomatoes and pureeing them and then trying to reduce it to get the proper consistency. The taste was not even close. I just can't tell you how delighted and grateful I am to have this. Tacos for dinner tonight :)

                      1. re: birdmonkey

                        I know. I know I know. I did just that, and things I can't talk about.
                        Finally it hit me one day. What else? What would happen if I roasted the red pepper flakes? I don't need a whole chile,and I don't need a can of chipoltes. I had the sauce from Rubios in hand, and I kept tasting it. I had to stop every now and again and refresh my palate. There is not a drop of garlic. I wanted that in there too. No. I wanted to put fresh serrano chilis, not in there. It's so simple. I implore you all, to think simple when breaking down some of these recipes, especially if there are costs and a profit to be made...
                        The ingredient list seems mighty small for most of us. But after doubling it, I have to go back to the smaller amounts. It for some reason tastes better and I use it without having to store any extra. Besides this way you can make it fresh in a flash.
                        ps/ let me know if you love scones, I have busted starbucks recipe, and made it better.

                        1. re: chef chicklet

                          I think we are food soul mates :) I LOVE scones and spent the better part of October and November trying to re-create starbucks. I would be eternally grateful for the recipe.

                          1. re: birdmonkey

                            actually worked on a scone recipe for an entire summer since my friend loved the blueberry scones at Starbucks. I practiced wtih dried cherries, and pecans, and then made the blueberry ones for her. She claims mine are better. To make the blueberry, just add a little pint of fresh blueberries instead of the dried cherries and pecans.
                            Enjoy!

                            Cherry Pecan Scones
                            Preheat oven to 375 degrees
                            Large baking sheet with silpat or lined with parchment paper

                            Ingredients
                            2 Cups Flour – King Arthur’s is my preferred brand..
                            2 tsp baking powder
                            1 egg
                            1 T vanilla
                            ½ tsp sea salt
                            ¼ cup Plus 2 T fine baker’s sugar
                            ½ cup ice cold butter
                            ½ cup chopped pecans
                            ½ cup ice cold whipping cream
                            ½ cup Trader Joe’s Bing cherries

                            For the topping
                            1 egg beaten
                            1 T whipping cream
                            Wilton’s Sugar – large crystals

                            Cut butter into cubes and refrigerate until ready to use

                            Sift the flour, salt, baking powder and sugar into a large bowl
                            Cut the butter into the flour mixture with pastry blender until resembles coarse meal
                            In a smaller bowl whisk the egg, cream and vanilla – add to the dry mixture mixing with a fork, and stir until just combined – do not over mix! Then add the nuts and cherries.
                            Pour the dough mix onto a lightly floured board and pat into a 7 inch 1 to 1 ½ inch high disk. Cut into in half then quarters and then in eights as evenly as possible.

                            Place the scones on a baking sheet with silpat or parchment paper – this ensures even browning on the bottom

                            Mix 1 egg with the 1 T of cream and brush the tops with the cream-egg mixture then sprinkle generously with the sugar crystals.

                            Bake at 375 degrees for 17 minutes and no longer! This will ensure a moister scone than normally expected.

                            Another small tip, I keep the cubed butter and whip cream in the containers in the fridge/ everything is really cold and I work very quickly.
                            Sharon

                            1. re: chef chicklet

                              They are better than Starbucks! I just ate two. Thanks so very much for sharing.

                              1. re: birdmonkey

                                your kidding, you made them so fast? Well I'm truly glad I could help, enjoy!

                          2. re: chef chicklet

                            OMGodh, I love Starbucks Scones. Please share.

                  2. re: Rubee

                    I have been in the same boat for along time. I crave Rubios all the time and have been wondering what the recipe is like forever. Since I now live on the east coast and there is no Rubios here, I don't know why there food is awsome and the sauce you claim to have reproduced. I am going to make some today and taste, I will let you know what I think.

                    1. re: bmayo1

                      hey there bmayo, I thought I saw this thread pop back up earlier this morning,, however I couldn't find the most recent post (durh) and so left it.
                      Any who, the Rubios sauce this recipe is for is the dark red one, ok?
                      Reading some of the posts, I saw that someone thought it was too salty. Well the salt is in your control, so keep tasting it and stop when you get there.
                      1 T is fine with me, but you may like less. My instructions do read, "to taste.."

                      After making this the first time, my sons were pretty encouraging because they too thought it was the same. Its hot, so less heat, adjust. Sorry to fuss over you, I hate it when my suggestions or recipes fail... I'm so insecure!!

                  3. Congrats! I know how frustrating trying to duplicate something can be! I am interested as well!

                    1. Me too! I make a couple of Bayless's salsas at home and I'm always ready for another recipe.

                      4 Replies
                      1. re: corgi

                        I know that if you have never had this salsa, you're looking at the small list of ingredients and saying "What?" how can that be any good? If I saw it as well, I would pass right on over it, because it just doesn't look like it would work. But please trust me on this one.
                        if you want the flavor of Rubios hot salsa, this is it.
                        That doesn't mean that you couldn't expand on this recipe and use it as a base to morph it into another salsa however. hmmmmm. giving me an idea. Anyway. It rocks with chips and salsa, I love it on a salad that I make with cabbage (weight loss program) and my son had it on tacos yesterday and was dipping his taco and asking for more. We two are fanatics when it comes to certain food things, and we have worked together figuring out several sauces and dishes we like at particular restaurants, I also mixed a little of my "low fat ranch dressing into just to see" and that tasted good too.
                        I think what is key is not to burn the flakes, and also to let it simmer so the tomato sauce and the sugar can do their thing.
                        I hope you all enjoy it!

                        1. re: chef chicklet

                          Thanks again. I'm making it this weekend and will be sure to report back!

                          1. re: Rubee

                            Just so you know it didn't take vey long to make, that is what really is so great about it. Simmering is only about 10 minutes top.
                            Have you had Rubios salsa?

                            1. re: chef chicklet

                              Yes, but unfortunately long enough ago that I wouldn't be able to compare it - hopefully someone else will make this and let you know how it compares. I'm making it because it sounds like it's going to be delicious!

                      2. I have a friend that will eat a large tub of the Rubios hot salsa with chips, I am going to pass it on to her, and try it myself. Thanks!

                        1 Reply
                        1. re: CarlieInLA

                          CarlieInLA,
                          I did not think this was going to work at first it was too simple. I have been struggling with how to get that smoky flavor. I tried using a little chipotle during one test, and that didn't work.
                          Do this though, as your putting this together after you incorporate the flakes and the tomato sauce, make sure to add the salt first. Get the saltiness to where you like it, Then add the sugar a little at a time. The transformation blew my mind. A little bit more simmering on the stove top and the red color darkened to a deep redish brown with the little black flakes, and the seeds, which now are hardly visible.
                          You could seperate the seeds at the time of toasting when you are tossing and charring the flakes. The seeds are a little heavier and move to the other side of the pan as you toss the flakes. But the seeds contain the heat. My next batch I'll add more flakes (3 T) next time, I like my salsa scorching hot. Follow the instructions and and your frend is going to love you! There is no oil,

                          I'm going to be making this weekly, and keep it in the fridge for many uses.
                          I'm so excited that I finally got this! I was paying $5 for a little tub! My DH couldn't understand my excitement at first but now, he LOVES it too!
                          If it is too thick gently add a tad bit of water to thin....It's low fat flavor and a great condiment for veggies too.
                          Please report back, I really want to hear your thoughts.

                          I know I am blathering, I just can't believe I finally got this salsa recipe down.

                        2. chef, I am interested in this salsa recipe. I use to live in San Diego and have since moved to Seattle. One of the many things I miss is the Rubios salsa. I would much appreciate the recipe so that I can make it when I am feel home sick.
                          Thanks,
                          Jim

                          3 Replies
                          1. re: jim_iocco

                            chefchicklet gives her recipe above - two boxes down from the main post.

                            1. re: jim_iocco

                              Thanks mb!
                              Yup that's it. This is not the chipotle really dark sauce but the deep deep red one. It is spot on if you follow the instructions. Dry toasting the red chili flakes, gets that smokey like flavor out for the salsa, but please.... open the windows.

                              Regular tomato sauce. I use a small can because this is enough for us. I've doubled it but when I do, you really must not have anyone in the house because you will all be coughing!! Add the sugar, and then the salt, let it sit, then come back and add a little more. It needs to "rest" a bit so gradually add the salt. I've attached the link to my flickr, so you can see the great rich color.

                              http://www.flickr.com/photos/7220939@...

                              1. re: chef chicklet

                                Hi Everyone =-)
                                I agree with Jtsalk, a bit salty
                                Here's a Rosarito's version/original Location, the way it was given:
                                Heat 1 Tb oil into a small pan, add 9-10 whole chile de Arbol [where the papper flakes come from] once they turn deep red and the aroma is released, drain on paper towels, let cool. Broil two medium tomatoes for 4-5 minutes turning once, remove core and char/skin, place in a food processor [blender ok] add chilies, 1/2 can of tomato sauce [4oz] and 1/2 Ts salt, zap in the food processor to desired texture, some like it runnier....whole can of sauce will do.
                                Regards & enjoy!

                            2. I agree, that hot sauce is amazing. I found this recipe a couple of years ago and I've been making this all the time. I put it on anything that even get's close to Mexican food. Try it with just chips and you'll be scooping up mounds of this stuff.

                              I do like it with a bit less salt. I also like it with the sugar in it. I hadn't done that until recently.

                              I've posted several Rubio's recipes on my site. Fish tacos and the white sauce. This hot sauce is the capper for me.
                              http://restaurantrecipesbook.com

                              1 Reply
                              1. re: patchadams

                                Hi there pa,
                                I was really blown away when I saw my photo on the link you provided.
                                I can assure you that I did not copy the above posted recipe nor recieve it from Rubio's or employee. But where did you find my photo? Was it on flickr?
                                thanks, shttp://www.flickr.com/photos/7220939@N03/570...

                              2. Oh never mind now!
                                I just saw the note of Flickr asking me about it 5months ago!
                                Enjoy!

                                1. lived in Diego 20 years. LOVE Rubios and would love to make their hot sauce you described. I'm new to this so bear with me

                                  1 Reply
                                  1. re: bugsy

                                    Welcome bugsy!
                                    I was just at Rubios yesterday, I love one of the salads they make there. That's how I found the sauce, I'm not from San Diego (we have a Rubio's restaurant in my town) so I am fairly new to their food and sauces. But I absolutely love the Hot Sauce. I make it all the time, let me know if you need help, its easy and so few ingredients it doesn't seem possible. I could of sworn, that there were chipotles in it, but not so.

                                  2. yes yes yes We LOVE that salsa. Alwasy makew them give us 4 big tubs for taking it home. I actually really like the burnt taste too. Makes it unique. PLASE share your recipe with us. HAPPY THANKSGIVING

                                    1. Your next assignment, should you choose to accept it: Sriracha.

                                      4 Replies
                                        1. re: shanagain

                                          Just saw this and I know I'm a year and then some late. I have been dealing with back surgery and finally off the really heavy duty drugs. Oh yes I could make it, but why? It's so cheap. I was going to tackle harissa next. At $5 or $6 a jar, I'll have to!

                                            1. re: chef chicklet

                                              Chef Chicklet, if you are still around, THANK YOU FOR POSTING THIS RECIPE. I was born and raised in San Diego and have been eating this kind of sauce at taco shops my whole life. I started trying to figure out how they do it and have spent quite a while roasting every kind of chile imaginable as well as countless other ingredients and have even tried bribing people for their recipes...or just an ingredient list! My Mexican friends have given me a bunch of really good recipes, but they were all sorta "homestyle" and not quite right. I cannot believe this never occurred to me, especially since I have been in the restaurant industry for most of my life! Why would a busy chef spend time roasting whole arbol chiles and putting them in a blender with water and other stuff when you can buy giant bags of flakes at the restaurant supply, roast them and dump some sauce in the pan? Haha. I feel stupid. I made your salsa with a 27 ounce can of El Pato brand Salsa de Tomate (Mexican tomato sauce which is just tomato puree, chiles and spices) because that is what I had on hand and it is SO BLOODY PERFECT. They sell giant cans of it at the restaurant supply here, so I should have known it would be useful...we have a taco shop on every corner pretty much. I'm not sure I needed to add salt as there was some in the tomato sauce and it seems a little salty to me, but I'm going to let it mellow and see what happens. You are my hero. For reals. I'm going to try it your way as soon as I can get to the store. Hope your back is better...been there and I feel for ya :)

                                              ADDENDUM: I just tasted it again and I am so happy :) I used about half a tablespoon of salt and with the El Pato sauce it is just right. Thank you again!!!

                                          1. So really, like, Hunt's tomato sauce? It just seems so sweet and ketchup-y, I can't imagine it as a salsa! Do you mean something different? Can you tell me what brand of tomato sauce you used? I'm always looking for salsa recipes!

                                            1 Reply
                                            1. re: MrsCheese

                                              I use the store's brand at times, Hunt's etc. Tomato Sauce, not paste or puree.

                                            2. I tried everyway you guys wrote down. I even try 50 more different ways. Its still not really working out. There is something in Rubios hot sauce that adiing uniqe flavor in it. Its not only getting the smoke taste from crushed peppers. Its something different.. What is itttt, I am crazy about figuring this sauce out. Anybody worked in Rubios before ???

                                              2 Replies
                                              1. re: cinekop

                                                Then you're not letting your chili flakes char, they have to get black or almost black, but not burned. Do have proper ventilation, and perhaps when the kids aren't around as it'll make you cough.
                                                Don't be discouraged My best friend's husband (and a good cook) couldn't make it either, not sure what he was doing, so I have to make if for him. Tell me how you're making it, and the pan you're using.

                                                1. re: cinekop

                                                  Cinekop, if you're still around and have given up on this recipe, I urge you to try one more time! Chef Chicklet is absolutely right about the roasting of the chiles...if you don't let them get really fragrant you will not have a very tasty salsa. There is about a 3 second window where you could easily ruin your chiles by burning them but you have to push them to that point. I always keep my pan moving, kinda like when you are making popcorn, and take it off the flame periodically so I feel in control :). Do try again...this salsa is so delightful.

                                                2. Sorry, but what is a "small" can? 15 ounce (the one about the size of a standard Campbell's soup can, or the 8 ounce can (the short one)?

                                                  Edit: Never mind. 15 ounce it is.

                                                  1. Alright, so I tried this. And I have to say a great big THANK YOU for the recipe.

                                                    I went to Rubio's right before making this and got some salsa to-go, so I could compare. It's almost spot-on. I did adjust a few things:

                                                    1. Since this recipe would have been more seed-heavy than what I brought home from Rubio's, I sent about 2/3 of the cooked chili flakes through the coffee grinder before adding them to the tomato sauce.

                                                    2. It came out a little salty. Next time I'm going to reduce the salt to 1 teaspoons.

                                                    1. Mmmmmmmmm, I love Rubios!!! I'm from AZ, and since we travel around for hubbys job, I haven't had Rubios in forever!!!! I'm trying your recipe Friday!!:) thanks!! Now, how about duplicating their roasted salsa!:), my fav!!

                                                      1. OMG! I never blog. This is the first blog and food website I have ever joined. But I had to join; just to THANK chef chicklet for the rubio salsa recipe@ thank you, thank you, thank you. I love the salsa and I was buying it all the time and now I can make it at home, thanks to you. I love to make mahi mahi fish tacos or ono fish tacos and use this salsa (and a mixture of beans and corn and cabbage). It has so much taste, I skip the white sauce and save the calories. AGAIN, I feel like I owe you! When I share the recipe with others, I feel like I am giving them GOLD! Looking forward to other recipes from this site.

                                                        1. Chef Chicklet: are you still around? Regardless, a hearty "Mercy Bucket" from Mr. Pine (that's his only slightly amusing French thanks!)....I finally made your version (had tried my own tinkerings for ages), and he declares it spot on.

                                                          Thanks (in plain English).

                                                          1. Chef,

                                                            My favorite salsa of all time. I live in San Diego and when I go to Rubio's, I want to drink the salsa. May I please have the recipe? Thank you so much in advance.

                                                            1 Reply
                                                            1. re: HAILSITE

                                                              The recipe is posted further up-thread. Here's a link to the same recipe at another website (easier to find):

                                                              Rubio’s™ Hot Sauce Recipe
                                                              http://chefpablos.com/restaurant-reci...

                                                            2. I have tried to duplicate this for 20 years, may I please get the recipe?

                                                              1 Reply
                                                              1. hey hey chef...
                                                                How can I score your "hot" salsa recipe? I am a big rubio's chipotle fan. It's more like, "would you like some chips with your salsa?" I love love it. Too bad it not sold by the tub.

                                                                1 Reply
                                                                1. Wonderful recipe I look forward to trying. Can anyone tell me how this stores? Whenever I get burritos I get tons of hot sauce, I use like 6-8 little cups for my burrito and have a couple left over. I'm a fiend, but anyway I find that if I don't use those in a day or so they turn strange, almost like they have fermented

                                                                  Of course I don't see any reason why this would, just figured I'd ask ;)

                                                                  1 Reply
                                                                  1. re: youareabunny

                                                                    I made it using a whole can of tomato paste (and lots and lots of red pepper flakes) and it kept well for maybe 3 weeks. It's really good, but wowsa, wash that pan over and over. I washed the pan just once, then made an omlette and it was incredibly hot!

                                                                  2. I would really like to get a copy of this recipe. thanks!

                                                                    1 Reply
                                                                    1. re: sufeikoo

                                                                      Check out this website. I tried it and came out just as good if not better.
                                                                      http://chefpablos.com/restaurant-reci...

                                                                    2. Can I share the recipe with me please! thanks

                                                                      1 Reply
                                                                      1. Hi all! To honeymoon ranch, its been awhile since I've checked in here and you guessed it, my back surgery didn't go as expected. Good days and not too good days. Bwth, so.. I did want to thank you for your sweet comments and so glad you were able get what I meant about dry roasting the chili flakes. I never was able to find a recipe anywhere and rubios keeps it under wraps.
                                                                        And to the rest of you that tried my recipe and love it as much as I do, I hope to be on here more so I'll give the roasted Chile salsa a try. Thanks again!

                                                                        1. I have been in love with this salsa from the first day I ate at Rubio's. Needless to say I've smoked up my kitchens (over the years - various apartments) and still, trying to recreate that perfect taste. I would totally appreciate this recipe. Thanks!

                                                                          Edit - Ok, I just saw that you've posted the recipe in response to someone else below. I will be trying it out. Thanks for sharing!

                                                                          1 Reply
                                                                          1. re: salsapica

                                                                            Initially, I was a skeptic, but I'm now a convert. Great recipe. Just be sure to realllllly wash that pan where you roast/nearly burn the pepper flakes. I used the pan the next day for an apple pie filling, and it was quite a spicy pie!

                                                                          2. Hello Chef Chicklet!

                                                                            I would love your Rubio's hot salsa recipe!
                                                                            I have a few really great recipes that I would gladly share with you if you'd like!
                                                                            I can't tell you how much I appreciate this Rubio's recipe and Thank you so much!
                                                                            Greg Galloway / gallowaygregory@gmail.com

                                                                            1 Reply
                                                                            1. re: axif95

                                                                              The link to the recipe has been posted in this thread at least 5 times. Look at the posts above.