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Los Panchos Salsa
By hollyfrolly on April 15, 2010
0 Reviews
- Prep Time: 0 mins
- Total Time: 30 mins
- Serves: 100, Yield: 1 bucket
About This Recipe
"Holy crap- this is THE one!!! After being invited back into the kitchen to watch the main cook of my FAVORITE Mexican restaurant in San Diego (The one on Garnet- no other location will do)- I memorized the recipe and jotted it down. Here it is- eyeballed and delicious every time. This recipe makes an enormous VAT of the stuff, so jar it, freeze it, bottle it, give it away- but be sure to enjoy! Ole!"
Ingredients
- red chili pepper
- water
- onion
- oregano
- garlic powder
- salt
- pepper
- white vinegar
- diced tomato, in juices
Directions
- 2 blenders red chile w/ water blended. - Add to bucket.
- 1 blender w/ 2 onion, 2 tbsp oregano, 1/2 of a 6 inches lid of garlic powder, 1/2 lid of salt, 1/4 lid pepper, 1/2 blender of H20 and 1/2 white vinegar- BLEND and pour into bucket.
- 3 large cans of diced tomatoes with juices- pour into bucket.
- Use large hand mixer to blend all.
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Los Panchos Salsa (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (0 g)
Servings Per Recipe: 100
- Amount Per Serving
- %
- Calories 0.0
- Calories from Fat 0
- %
- Amount Per Serving
- %
- Total Fat 0.0g
- 0%
- Saturated Fat 0.0g
- 0%
- Cholesterol 0.0mg
- 0%
- Sugars 0.0 g
- Sodium 0.0mg
- 0%
- Total Carbohydrate 0.0g
- 0%
- Dietary Fiber 0.0g
- 0%
- Sugars 0.0 g
- 0%
- Protein 0.0g
- 0%
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