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Chiltepin peppers are very spicy and this salsa is not for dipping chips in. Its good the first chip or two but after that your mouth will start to burn. But it is great on tacos or in burritos. I made this batch for a bacon wrapped burrito.
Boil 1/2 of a small onion, 1 clove of garlic and 1/4 cup chiltepin for 5 minutes. Use enough water to cover everything.
Strain and add the ingredients to a blender .Also add Tablespoon Apple Cider Vinegar, 1 teaspoon Mexican Oregano and 4 cans (7 3/4 oz) of El Pato tomato sauce.
Blend, wait at least one hour before serving. It is better (and hotter) the next day.