Tacocity Podcast: Puesto

Puesto – locations vary in Irvine, CA & San Diego www.eatpuesto.com

Instagram: @eatpuesto  |  Twitter: @eatpuesto

          

SALSA ROJA

INGREDIENTS

  • 1 head of garlic
  • 1 Pasilla chile
  • 1 Anaheim chile
  • 8 Jalapenos
  • 2 Thai chiles
  • 5 Tomatillos
  • 2 Habanero chiles (optional, they’re super hot!)
  • 3 Roma tomatoes
  • 1 Red onion
  • 1 bunch of cilantro
  • 2 limes
  • 2 tbsp Chef Merito Carne Seasoning
  • salt to taste
  • 2 tbsp white vinegar
  • Water or chicken broth

DIRECTIONS

  1. Fill a pot with 4-6 cups of water or broth and bring to a boil. Roughly chop all the chiles, tomatoes & tomatillos, adding them to the water/broth. Peel the garlic and separate the cloves, and quarter the onion, adding both to the broth. Add the Chef Merito Carne seasoning (or chile powder) to the broth and simmer for 1-15 minutes. Remove from heat and allow to cool.
  2. In a blender or food processor, add the roughly chopped cilantro and the juice from two limes. Carefully ladle the mixture from the pot into the blender and blend until smooth. You’ll probably have to do it in batches – you should pour all the batches into another pot so that they’re blended together. Use less broth for thicker salsa, more for a sauce-like consistency.
  3. you can add the white vinegar and stir, it’s optional. One advantage is that the salsa will keep longer with the vinegar than without. Taste and add salt as needed. Store in the refrigerator, and enjoy!