I’m very pleased with the result.
I made a “base sauce” that was Vitamixed on medium for about 3 minutes until completely liquified but not frothed.
Base Sauce Ingredients:
1 Anaheim pepper
1 Poblano pepper
2 Serrano pepper
3 Cloves Garlic
1 Can El Pato (Yellow)
1 Can Diced Tomatoes
I Olive oiled a cast iron and placed the peppers and garlic inside. Then I broiled on low for about 15 minutes until the outsides were lightly scorched. Set the cast iron aside for a bit until the peppers cooled down.
I placed these cooked fruit/veg into the vitamix along with the El Pato and canned Tomatoes. Then I added some salt and a pinch of Chicken Buillion before blending.
Then blended on low/medium until it was a thick liquid sauce with NO froth.
Full Salsa Ingredients:
Base Sauce +
1 Raw White Onion
1/2 Bunch of Cilantro
2 cans diced tomatoes
1 Lime (juiced)
I then cut the onion in half and tossed that in with the cilantro, canned tomatoes and lime juice. I pulsed about 10 times to make sure everything was mixed but chunky with good texture and decent sized cilantro leaves.
This recipe made 5 full mason jars worth.
It has a nice heat (almost too spicy for some of the family) and really good texture. A splash of vinegar could add some more acidity but the lime juice seemed to work well enough.
by Sherlock-ACD