The Duck Salsa

The Duck Salsa

5 Roma tomatoes (core and remove the seeds)
1/2 red onion, roughly chopped
2 jalapeños 
1 serrano 
Juice from 1 lime
4 garlic cloves
1 - 7 3/4 oz can of El Pato jalapeño sauce (green can)
2 - 1 7 3/4 oz cans of El Pato Hot Tomato Sauce (yellow cans)
Cilantro - a handful. It’s up to you.
1 Tbsp chicken bouillon (1 cube)
1 Tbsp Mexican oregano
1 tsp pepper
Salt to taste  


Core and remove the seeds from the tomatoes.  This salsa has a lot of liquid from the El Pato sauce and you don’t want the extra liquid from the tomatoes.  
Depending on how hot you like your salsas, remove the seeds from the jalapeños and serrano.

In a food processor or a blender add the garlic and 1 can of El Pato. Blend until the garlic is well chopped in tiny pieces.  Add the rest of the ingredients (except for the tomatoes) and blend.  Lastly, add the tomatoes. Blend until you have your desired chunky consistency.  Don't over blend. You want it chunky.
Taste for salt.

Store in a tightly sealed container in the refrigerator until ready to serve.

Recipe shared with me by Rachel Asares!