El Cabrito Style Salsa Recipes

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).

CROCK POT CABRITO EN SALSA (GOAT IN SAUCE)

Steps:

• Turn on crock pot to high and cover. Sprinkle goat pieces liberally with Salt and Pepper. Heat oil in pan. Place pieces in pan and brown on each side. This should take about 4-6 minutes each side Remove browned pieces and place in the crock pot
• Add diced onion, bell pepper, celery, garlic, cumin and oregano to the pan with 1/2 cup of chicken broth to cook veggies and de-glaze the pan. When onions are translucent and other veggies are soft.
• Add whole serranos to crock pot nestled in goat pieces. Add diced tomatoes with juices poured directly over the goat pieces to crock pot. Add sauteed veggies and any liquids in pan directly over tomatoes and goat pieces. Add enough chicken broth JUST to cover goat pieces. Save any extra chicken broth for another recipe. Place bay leaves on top and cover Cook on high for two hours and turn down to low for 2 or more hours OR cook on low for 6 - 8 hours. The meat should be very tender and will easily fall off the bone.
• Remove bay leaves. Serve in bowls with fresh corn tortillas. Hope you enjoy!

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 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.