INGREDIENTS:

FOR THE SALSA:

• 1 cup chicken broth
• 1oz fresh garlic cloves
• 28 oz fire-roasted tomatoes
• 1/2 white onion, roughly chopped
• 1/4 cup cilantro, roughly chopped
• 1/4 cup apple cider vinegar
• 2 teaspoons dried Mexican oregano
• 2 Tablespoons extra virgin olive oil (we use a homemade Calabrian chile infused EVOO)
• 1 Tablespoon dried chiltepin (birdseye) chiles
• 1 Tablespoon Casa M Spice Co® Kickstart®

LET’S GET COOKING

1. Add broth, garlic, and onion to the container of a mixer/blender and purée. Add the remaining ingredients. Pulse until well combined and the desired texture. Taste and adjust as needed. Refrigerate for at least an hour for flavors to fully meld. The sauce will slightly thicken because of the EVOO.
2. If you want to go crazy on this one, you can make your own “chile vinegar” for added depth.
3. Likewise, for the EVOO, we make a Calabrian chile-infused oil for added depth.