Small can El Pato, 2 romas, 1/3 sweet onion, 1.2 bunch of cilantro, 2 cloves of garlic, salt and dash of cumin
by Opus132
13 Comments
Opus132
Oh and a lime
MostWretched
This is not salsa…
ChubbyChoomChoom
Stormlover247
would you recommend adding serranos for some nice heat?
ReliefIllustrious761
Did you roast the veggies and chop em or just go raw on it?
blckdiamond23
Just add some shrimp and change the sweet onion for a red onion you have my favorite ceviche.
Willing-Ad4169
I don’t understand all the hate …the fact is the vast majority of restaurants use canned tomato products to make their house table salsas. And the vast majority of people on this sub are looking to recreate a salsa they had at their local joint. If the the El Pato is part of that what’s the problem? I definitely look for something different in my salsas that I put on food vs.a ” chips and salsa” type but I certainly love a table salsas.
Stt022
Is that how it comes out of the can? Sorry if this is a dumb question, I haven’t had it before.
Willing-Ad4169
Fair enough. But then the vast majority of posts here show a sheet pan full of roasted vegetables put in a blender….not seeing anything revolutionary….only so many ways you can roast, boil, or char the same set ingredients…
theBigDaddio
I’m starting to believe El Pato is influencing these posts.
Upper-Doubt1025
Recipe?
pcurepair
Kind of reminds me when people use Pace Picante sauce and chop up veggies and throw them in
13 Comments
Oh and a lime
This is not salsa…
would you recommend adding serranos for some nice heat?
Did you roast the veggies and chop em or just go raw on it?
Just add some shrimp and change the sweet onion for a red onion you have my favorite ceviche.
I don’t understand all the hate …the fact is the vast majority of restaurants use canned tomato products to make their house table salsas. And the vast majority of people on this sub are looking to recreate a salsa they had at their local joint. If the the El Pato is part of that what’s the problem? I definitely look for something different in my salsas that I put on food vs.a ” chips and salsa” type but I certainly love a table salsas.
Is that how it comes out of the can? Sorry if this is a dumb question, I haven’t had it before.
Fair enough. But then the vast majority of posts here show a sheet pan full of roasted vegetables put in a blender….not seeing anything revolutionary….only so many ways you can roast, boil, or char the same set ingredients…
I’m starting to believe El Pato is influencing these posts.
Recipe?
Kind of reminds me when people use Pace Picante sauce and chop up veggies and throw them in
I’m out!