Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

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.


Search for Recipes, Search using Google, or Return to Cookbook Index