You'll find many acceptable commercial chile sauces on the market. Yet, nothing compares to the flavor and fun of serving your own home-made salsa, picoso or really picoso! The basic steps outlined here will get you started with your own experimental attitude with respect to proportions and timing. You can skip the blender and go from the toasted veggies to your own molcahete. However, if you blend the ingredients partially, you'll get molcahete style salsa.
Click an image to get started.

			Serve with...