Tlaquepaque Style Salsa

Ingredients:

• Green Tomato (8 to 10 pieces)
• Beef Broth (2 cups) or Beef Flavored cube (2 cubes)
• Mulato Chili or dry Poblano [for color] (1 piece)
• Amashito or dry Piquin Chili (8 pieces)
• Tree Chili (10 to 15 pieces)
• Mirasol or Guajillo Chili (3 pieces)
• Garlic clove or powder (2 cloves or 1 spoon of powder)
• Instant Coffee (1 spoon )
• Oil (2 spoon)
• Salt

Link to some of the Chili to use in the salsa

Piquin o Chiltepin

• Boiling pot
• Bowl
• Cooking pan
• Blender
• Wood Spoon

• Boil the Green Tomatos with 30oz. of water and 1 cup of Beef broth or 1 cup of beef flavored water.

• Boil for 12 minutes or until soft, remove from stove and add them to blender with a cup of beef broth and mix for one minute.

• Reserve in a bowl.

• Remove the seeds from the chili.

• In a cooking pan roast the chilies taking care of not burning them, just a slightly roast (do it in a well ventilated place)

• Once roasted, grind until powder (watch out for the strong spicy smell)

• When ready, reserve the chili powder in a dry container.

• In a Cooking pan with 2 spoons of oil, light fry 2 minced garlics.

• Add the blended tomato to the pan and start cooking.

• Mix the chili powder with the tomato until the color is even.

• Add the instant Coffee.

• Mix all the ingredients and add half spoon of salt, taste the flavor.

• Boil in low heat until sause thickens.

Enjoy with Tacos of pulled beef.

You can also use the salsa for some Huevos Rancheros or dip your favorite tortilla chips.