Mixed Pato Ghost Salsa

Ingredients: 
• El Pato Yellow 30oz
• El Pato Green 15oz
• Garlic 36g
• Red Onions 136g
• White Ghost Peppers 37g
• Limes 1.5 Juiced 
• Cilantro 7g
• Salt 1/2 tsp
• Cumin 1/2 tsp 
• Xanthan Gum 1/4 tsp

Blend the onions (diced), garlic, peppers, cilantro, and 5oz of the El Pato on medium for sixty seconds. Then add everything else and blend on low for thirty seconds. Refrigerate 

Notes: 
• First and foremost this is my first full batch el pato base, a few things wrong here but a lot of things right 
• This was supposed to be all from the yellow can, but I couldn't find any full sizes and the store I was relying on to remedy that only had green 
• Strong tomato flavor. I used half a head of garlic and half a red onion. I wish I used the whole on both instead of just the half. It wasn't bad by any means but personally I want to amp up those flavors a bit 
• The raw red onion was a good call. I was on the fence about sauteing a yellow but this was really good. A raw white might be even better 
• Good call on the cumin amount, at first I thought I used too much but it really meshed well with everything else after a couple hours in the fridge 
• Same with the lime. Initially I just used one and I'm glad I added another half 
• Salt is on point also. The pato had salt already so this was a shot in the dark and I got pretty close to where I want it on the first go. Maybe add a little bit more, like 3/4 tsp. I had some on my eggs and it was a little under seasoned, but with a corn chip it's close to perfect
• Xanthan gum! I used way too much. The sauce seizes up until you shake it, but it had the desired effect of coating without running at all. I'd halve it to 1/8 tsp next time 
• I thought the heat on this was medium at best, but everyone else disagreed. I made this for taco day at the bar, so it was successful in that it was good for others. A personal batch would have upwards of 50-60g of ghosts
• Cilantro amount was perfect. I don't usually add it in my rojos but this worked great 
• The technique of blending without adding much tomato sauce also worked out well in preserving the color without being chunky at all 
• Maybe add the peppers first and blend on high to get rid of the whole seeds 
• Also some smoked paprika to give it some smoky notes 
• Good run on a larger batch of restaurant style salsa. Not dialed in by any means but everyone who tried it loved this