made another batch of salsa today. I decided to try adding El Pato for the first time. I also used dried pequin peppers and fresh reaper peppers for the first time.
You can see and count the quantities of roasted veggies in the photos. 420°f for 20 minutes.
I blended up the Pequin peppers first, then added two cans of El Pato, "salsa de chilie fresco" & "tomato sauce with jalapenos," while waiting for the stuff in the oven.
I let the roasted goods cool for a bit before sending it to the blender with the Pequin and El Pato. Added some garlic powder, too.
No cilantro, no lime (also a first for me)
OooWee, it's good. It's hot
by gardingle
2 Comments
Friggin yumbo
Just curious, is there any advantage to letting the roasted goods cool a bit before sending to the blender? I usually just pop them in the blender piping hot.