Fresh Ingredients:
• Garlic 46g
• White Onions 203g
• Jays Peach Ghost Scorpion Peppers 37g
• Cilantro 17g
• Limes 2 Juiced
• El Pato Yellow 56oz
• Salt 1 tbs
• Xanthan Gum 1/8 tsp
Dice the onion, peppers, and cilantro. Combine with the garlic, salt, lime juice and 14oz of the el pato. Blend on high for ninety seconds or until desired consistency. Add the rest of the el pato and xanthan gum and blend on low for thirty seconds. Refrigerate
Notes:
No notes. I made this the day before leaving town for a while and didn't get around to it. Not a bad salsa but fell a little short of what I was aiming for. I'd add some cumin, an extra lime, and some msg. Maybe more peppers, a lot of people told me it wasn't hot enough
