0:00
Authentic and ooh how I love it because it's got what
0:02
My favorite vegetable in it, an ancho chili. Cook some of them juices out of that tomato too
0:08
White onion and a jalapena. The little browning effect to them onions getting tender
0:13
They are, so they'll fall apart. Hit the blender and go to town with a Vigomatic
0:19
Have peeled us six garlic clothes we have. They jump over in the boat
0:23
There you go. Some chilies right here out of this jar from Hatch, New Mexico, the Fresh Chili Company
0:29
I'm gonna put honey in mind. You get it to the consistency that you want
0:34
and if you wanna drain that, you can. Just put back to a condor, let it seep down through that bowl
0:39
It'll give you a thicker salsa. It will. Bowl room salsa. I don't know how to..
0:46
I don't think that's how it goes. When it's 95, that's how it goes
