Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Pat's Pyromaniac Salsa

Servings: 12

1 8 ounce can of El Pato tomato Sauce (yellow can)
1 8 ounce can of El Pato Salsa de Chile Fresco (green can)
3 whole habeneros with seeds, cut in half
4 whole jalepenos with seeds. cut into 4 large slices
3 whole serrano chiles with Seeds
1 cup chopped white onion
3 whole medium-size vine-ripened tomatoes, quartered
20 whole sprigs of cilantro, coarsely chopped
2 cloves carlic, cut into quarters
4 tablespoons salt

Add both cans of El Pato Sauce. Add tomatoes, all chiles, onions, garlic, cilantro and salt to a blender and blend until desired consistency. Best made 1 day before you plan on enjoying. This gives the ingredients some time to blend and to pull the Heat from the chili seeds.

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