Peppers included in this dish: Anaheim, Yellow, Pasilla, homegrown Jalapeno and Cayenne (all green or yellow except for the cayenne (orange).
And here we go~
Chopped peppers and garlic cloves, saving the seeds only from the hottest of all: Jalapeno and Cayenne. Discarding all seeds and pith from all of the benign (not hot) peppers. Seeds, of course, add to the heat-of-the-matter, and are well worth every single one that you save for the dish.
Big hunk o' pork shoulder with chopped garlic, black pepper and fresh-from-the-garden chopped oregano sprinkled over it.
Peppers and garlic only:
**Disclaimer: Use small amounts, hold top on firmly unless you love hot green explosions, that can easily reach the ceiling, walls, and everything in between. I know. Also make sure that the base is securely tightened, otherwise it will unscrew while blending and a bottom-blast will also occur!
garnish: homemade salsa (secret recipe that only a few know, including the one that taught me her secret family recipe)
Rolled into a large tortilla with grated asadero, pepperjack,
Thank you for accompanying me on my Pictorial Journey Through the Kitchen, with my Illustrated "How ~To" for chili verde