El Perro Afortunado - Fire-Roasted Tomato, 5-Pepper Salsa Picante 5 OZ
El Perro Afortunado, affectionately referred to as "Taco Dog", is a throwback to the zesty picante sauces creator Scott Zalkind grew up with. And as of August, 2021, this sauce has been reformulated from the ground up to be more savory, more complex, & feature fresh Pasilla peppers & cook-in-bottle roasted garlic.
Please note: There are currently 2 versions of El Perro Afortunado. One is the normal recipe, and another is closer to a "Hot" than a "medium" - the latter version has a bit more of a ghost pepper kick than anticipated. There is a drop-down menu to choose which version you'd prefer.
Now better than ever, this layered salsa picante incorporates fire-roasted tomato with a 5-pepper blend of Pasilla, Cayenne, new Mexico Red, Ghost, black pepper with sweet smoked Spanish paprika, garlic, onion, cumin, orange & lime juices, to create a balanced and versatile Mexican table sauce that's good on just about everything.
While this sauce is especially compatible eggs, Mexican food & pizza, it's also great for sandwiches & seafood, or as an ingredient in guacamole or soups & stews. Fantastic in a Bloody Mary, too!
El Perro Afortunado, "The Fortunate Dog" is certain to be your food's new best friend!
The original version won 3rd place for Latin Style at Zestfest, TX.
1st Place, All Natural-Mild/Medium, 2022 Scovie Awards, NM
The Story Behind The Sauce
For years, I'd played with the idea of making a Mexican table sauce, but the market was so dominated that I thought, "why should I, there are already 3 good choices."
More and more customers started asking for this style, and I thought maybe I could bring something different to the table. So I began work on El Perro Afortunado, what I'd casually referred to among friends & family as "Taco Dog".
I started with the idea of a very simple cayenne-forward higher acid pepper sauce. But once I started experimenting, I wanted to imbue the formula with the layering that I love in all sauces. So I gradually expanded to a pepper blend. Black pepper lent an undertone, the ghost pepper gave it a creeping burn, while blending pasilla and cayenne created a unique profile that I loved. From there I added yet another layer with sweet smoked paprika, garlic, onion & lime with a touch of cumin.
I love the end result - it's a Mexican table sauce that holds its own, and stands up to the boldest of foods.