What is not pictured is the first go at camorones a la diabla.
I took the tomato, the pepper a bit of garlic and puréed these in a mini blender and potted the result then stirred in shrimp.
Hot and sour salsa shrimp.
It improved with salt but not enough to finish eating. Please note this is based on eating shrimp basically steamed versus prepared in a way or even with a good cocktail sauce!
Ways this can be improved.
Skip the newmexico chili
If arbol is like cayenne and I’m getting soured by the tomato … it’s time to gently heat the peppers toasty rehydrated and use not a tomato but a red bell pepper to emphasize sweets?? Or use the brain in my head and onion not garlic things.
Anyways your thoughts? Did you? Have fun first timing anything even if if might need salvation?