Two very different salsas, only one with 🦆

Left is pretty spicy with the two habaneros.
Right is quite mild and very "rich" (probably from the Knorr).

Picked up some random fresh and dried chilies at the Mexican market and decided to make some salsa out of them. I didn't know what to expect from the chile guerito; it was extremely mild and tasted kinda like a yellow bell pepper. Should have bought the manzanas instead, those are much more potent! The chile negro were just fine – not as raisiny as an ancho, but gave nice color.

Cast iron salsa:
2 habanero, 2 jalapeno, 4 peeled garlic cloves, 1 small yellow onion, 2 Chile negro, 1 can red El Pato, a handful of cilantro, black pepper, and adobo seasoning.

Oven roasted tomatillo salsa, roughly inspired by Rick Bayless:
5 tomatillo, 2 jalapeno, 2 Chile guerito, 4 unpeeled garlic, 1 small yellow onion, black pepper, salt, and chicken bouillon powder.