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Twin brothers Jim and John Thomas started the El Pinto food's salsa division in 2000, so people throughout the country could enjoy El Pinto salsa and green chile sauce at home. The brother's first production site consisted of a 35 gallon kettle and a pump in the kitchen. Today, El Pinto uses 120 tons of chilies a year, makes 2,000 cases a day and have the capacity to make 3-4 million jars a year in their 8,000 square foot salsa production facility which is attached to the El Pinto restaurant.
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