* 1 can of El Pato “yellow” * 1 TBSP cilantro * 1 TBSP onion, finely diced * (in my opinion this still needed 1 tsp lime juice and 1/2 tsp salt to taste balanced)
**Restaurant Style Table Salsa using El Pato**
* 1 can of El Pato “yellow” * 1 can 14.5oz petite diced tomatoes, drained * 3 TBSP onion, finely diced * 2 TBSP pickled jalapeno, finely diced * 2 tsp brine liquid from the jalapeno can * 1 tsp salt (remember the El Pato already provides some salt) * 2.5 tsp lime juice * 1/4 tsp oregano * add a fresh pepper or two, I otherwise this salsa is too mild
**Final thoughts.** I thought the simple 3-ingredient salsa was too tomatoey. Perhaps if I had grown up eating it I would have acquired a taste for it’s unique flavor. Or perhaps when paired with certain dishes like chilaquiles it works better? I don’t plan to make the 3-ingredient sauce again in the future.
The restaurant style sauce was fine, but I feel like the unique flavor from the El Pato wasn’t able to shine thru and instead got lost among stronger flavors.
leacha69
I’ll have to give this a go next week. Thanks!
Quesabirria
You know, El Pato is a salsa.
guano-crazy
I’ve used this many times, the green can and the red one too. It’s okay for a base, not spectacular. I think it’s better to blend it with a can of original Rotel and add salt, cilantro, onion, some garlic powder, maybe a squeeze of lime. I don’t think it adds or takes away much in a blend though, but it does add a pleasant heat.
CommonCut4
I’m imagining this was a bit like Pace picante or other jarred salsa but brighter due to the fresh onions, cilantro and lime juice?
8 Comments
**3-ingredient salsa**
* 1 can of El Pato “yellow”
* 1 TBSP cilantro
* 1 TBSP onion, finely diced
* (in my opinion this still needed 1 tsp lime juice and 1/2 tsp salt to taste balanced)
**Restaurant Style Table Salsa using El Pato**
* 1 can of El Pato “yellow”
* 1 can 14.5oz petite diced tomatoes, drained
* 3 TBSP onion, finely diced
* 2 TBSP pickled jalapeno, finely diced
* 2 tsp brine liquid from the jalapeno can
* 1 tsp salt (remember the El Pato already provides some salt)
* 2.5 tsp lime juice
* 1/4 tsp oregano
* add a fresh pepper or two, I otherwise this salsa is too mild
The restaurant style is similar to [this recipe](https://www.walkerfoods.net/salsa/) on the manufacturers website.
**Final thoughts.** I thought the simple 3-ingredient salsa was too tomatoey. Perhaps if I had grown up eating it I would have acquired a taste for it’s unique flavor. Or perhaps when paired with certain dishes like chilaquiles it works better? I don’t plan to make the 3-ingredient sauce again in the future.
The restaurant style sauce was fine, but I feel like the unique flavor from the El Pato wasn’t able to shine thru and instead got lost among stronger flavors.
I’ll have to give this a go next week. Thanks!
You know, El Pato is a salsa.
I’ve used this many times, the green can and the red one too. It’s okay for a base, not spectacular. I think it’s better to blend it with a can of original Rotel and add salt, cilantro, onion, some garlic powder, maybe a squeeze of lime. I don’t think it adds or takes away much in a blend though, but it does add a pleasant heat.
I’m imagining this was a bit like Pace picante or other jarred salsa but brighter due to the fresh onions, cilantro and lime juice?
https://preview.redd.it/2ne063bvigmd1.jpeg?width=3024&format=pjpg&auto=webp&s=80478ca960f5ebebf0d85d95416fd38f27a1db15
Actually made a batch today, oddly enough.
2 – 7oz cans el pato tomato sauce 7oz crushed tomato 1 tsp cumin 1 TB chicken bouillon powder 1/2 small yellow onion fine chopped 1/2 bundle cilantro fine chopped (inc stems) 1 small lime juiced
I pour this on my shredded chicken that I use for flautas. So bomb
Love el pato in my bean dip, and to add to my ground beef.