According to the restaurant's chef, it's just a generic Mexican salsa recipe. Key word here is Mexican. Instead of the mild, bland salsa you find at most gabacho-friendly Mexican joints, which tastes like a combination of tomatoes and water, this stuff has spice. And it's made fresh every day from ripe tomatoes, onions and a hefty dose of arbole, also known as dried red peppers. Calamar also serves fantastic guacamole and a plethora of leviathan-sized seafood dishes.
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