El Cabrito Style Salsa Recipes

FRESH RESTAURANT-STYLE SALSA

Steps:

• Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

RESTAURANT STYLE SALSA

Steps:

• Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
• Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
• Taste test with corn chip for salt and lime. Adjust if necessary.
• Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).

RESTAURANT-STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

CABRITO AT OVEN

Steps:

• Turn oven up to 180°C (356°F)
• On a oven bowl place the pieces of cabrito, gently add the ingredients
• Potatoes and pimiento should be cut in big pieces, garlic in slices and the tomatoes should be placed uncut.
• Pour over the cabrito the lemon juice, glass of wine and olive oil.
• Then sprinkle the black pepper, salt and parsley.
• Put inside oven if necessary add water and turn around after 45 minutes

MEXICAN SALSA II

Steps:

• Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
• Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

EL TORITO SALSA (VERSION OF)

Steps:

• Remove seeds and stems from jalapenos and serrano chilies.
• Combine all ingredients in a large bowl, except the last two.
• Put the last two in a blender/food processor and blend until chunky or to the consistency you prefer. If it is too thick add water a tablespoon at a time.
• Add blended mixture to fresh ingredients and mix well.
• Refrigerate until cold. The longer you refrigerate the better it will taste since the flavors will have time to marinate together.

EL CHICO'S SALSA

Steps:

• Mix all ingredients thoroughly.
• Serve immediately or cover & refrigerate.

EL CABRITO STYLE SALSA

Steps:

• Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the chilies.
• Combine all the ingredients in a medium sized bowl. Taste. If too hot add more diced tomatoes. If not hot enough add pepper seeds.
• Let sit for an hour for the flavors to combine.