We take our tomatoes, onion, and garlic to the point of no return: blackened beyond reasonable doubt. Then we mix in some pasilla and ancho chiles, add a little cilantro and lime for freshness, and infuse with smoky mezcal.
It’s thicc-ness and deep flavor lends it to being best served with home-fried tortilla chips and a simple margarita prepared with good tequila. But you’ll find few situations in which this salsa disappoints. Whatever your choice, make sure you
don’t be afraid to be a little weird.
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