HOT - Salsa de Pina
Award-winning chef Roberto Santibañez earned his stripes at Paris' top culinary institutions before returning to his native Mexico. Once there he opened a series of ground-breaking restaurants that won overwhelming critical acclaim and raised the bar for contemporary Mexican cuisine. As the culinary director of Rosa Mexicano, Santibañez invests his vast experience and culinary ingenuity to further lead the way in redefining Mexican cooking. Their two legendary restaurants in Manhattan are a must for any visit to the Big Apple.
For those of us that won't be heading to New York anytime soon, we are delighted to be able to afford you a taste of these special flavors. Bright red with a sharp roasted flavor. This well balanced salsa perfectly brings together fruit and spice by combining chopped pineapple, chile de arbol, jalapenos, roasted sweet red onions and cilantro.
MILD - Tomato Chipotle Salsa
Since 1984 Rosa Mexicano has been a leader in Mexican cuisine in New York City. After 20 successful years, they have decided to bring their products to you and Rosa Mexicano Kitchen was developed as a retail division of Rosa Mexicano Restaurants. Starting with this line of salsas and tortilla chips, RM Kitchen and Culinary Director Roberto Santibanez have succeeded in creating several authentic, unique and delicious Mexican products.
These salsas can be used to enhance your meal or as a dipping sauce with your favorite Rosa Mexicano Chips. Either way, we hope that you will experience and enjoy a taste of Mexicano for yourself. A smoked-dried form of the ripened jalapeno, the chipotle chile is full-bodied and rich in flavor. This traditional Mexican blend of fresh and smoked jalapenos, grilled tomatoes and roasted tomatillos create the savory appeal of this salsa
Stuffed chicken breasts with salsa
4 large boneless chicken breasts
1 jar Cilantro salsa
¼ C chardonnay
½ C chick stock
½ tsp dried thyme
1 small onion, diced
1 tsp tarragon vinegar
3 Tbl cold, unsalted butter
2 Tbl olive oil
Salt and pepper to taste
Flour (for coating)
- Make small incision in chicken breast side, moving knife blade to hollow out cavity. Stuff with 2-3 tablespoons salsa. Season outside with salt and pepper, then dredge in flour.
- Heat oil in 12 inch skillet until nearly smoking. Sear breast until evenly browned. Turn heat to medium, then add onion. Cook until onion begins to clarify and chick breast is just cooked through. Remove chicken and keep warm.
- Add chardonnay to deglaze pan. All in thyme, vinegar, and broth. Simmer for 5 minutes, scraping up fond on bottom of pan. Reduce to ½ volume. Gently stir in butter to enrich sauce. Pour over chicken and serve warm.
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