The Pitch: A slow-burning salsa sensation

RICHIE Pinard packed up his life in Sacramento to follow his bride to Australia.

Richie Pinard and his wife Mary at home in Preston, where they make their authentic Mexican salsa sauces. Picture: Ian Currie

RICHIE Pinard packed up his life in Sacramento to follow his bride to Australia.

Working in IT and as a ­business analyst, the Melbourne-bred Mary lived in a share house next door.

The ultra-marathon runner said he would often be coming back from a long run and she would be entertaining friends. “Eventually, I introduced myself and we just hit it off,” he said.

After a visit to Melbourne in 2004 they decided to settle here 10 years ago. While Mr Pinard said he was “blown away” by Melbourne, he did miss authentic Mexican food.

“In the heart of California, Mexican food is integral to the community and fresh salsa is a staple in the local diet,” he said. “After I had been here for two weeks I really wanted some fresh salsa and corn chips.”

He searched and was disappointed with the offerings and homesick for the food he had eaten and cooked at home.

“Inspired by my Mexican-American heritage and my love for traditional Mexican food, I started making fresh salsa in my hometown in California over 15 years ago.

“A really great salsa is always fresh, always handmade from ripe tomatoes and real chillies.”

A part-time personal trainer, Mr Pinard said he had worked in restaurants as a teenager making traditional Mexican food. So he set out to bring a little taste of California to Melbourne in the shape of Richie’s Fresh Salsa.

He said they searched for the best local ingredients.

A good salsa requires roma tomatoes. They are sourced in Melbourne in season and ­interstate at other times of the year.

With a shelf life of around two months, the salsas have no preservatives, additives or artificial colours and flavours.

Last year, Mr Pinard added burritos to the range.

He said his artisan products could not compete on price against the $2 and $3 mass-produced jars of salsa found on supermarket shelves, but there were discerning buyers out there who purchased on the basis of quality over quantity.

“I am into my fitness so I won’t put anything that is not good food into my body.”

Through his interest in ­exercise he has connected with others who also want to pay a little more for better food.

He said it had been a slog, although he had Mary to help with the number-crunching and paperwork.

After five years, he started to take an income.

Richie’s is stocked in about 22 outlets, can be bought online and through Farmhouse Direct.

Mr Pinard said he hit the farmer’s market circuit to put some “feelers out” and the ­response indicated there was a market for his product.

He also does regular tastings at his stockists which is a good way to meet customers and get people to sample the product. The four salsas and two guacamole get good ­reviews, he said.

richiesfreshsalsa.com.au

 

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