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We're celebrating National Burrito Day with one of the best in the business, Freebirds World Burrito.
Here's their salsa recipe: Prep Time: 20 Minutes Shelf Life: 48 Hours Yield: 1 ¼ Gallons
INGREDIENTS
4 Qts. Pico de Gallo, drained well
½ C. Lime Juice
2 Tbs. Death Sauce
2 Tbs. Chipotle
2 Tbs. Whole Garlic
2 C. Chopped Cilantro
1 Qt. Tomato Puree
Diced Tomatoes
1. Place the pico into a mesh strainer and drain well.
2. Place the lime juice, Death Sauce, garlic and chipotle into a blender and blend until all ingredients are thoroughly incorporated.
3. Add the blender mixture, cilantro and any diced tomatoes to the pico. Carefully add the tomato puree.
4. Mix until all ingredients are thoroughly incorporated. The salsa should not be completely smooth or watery.
5. Place the salsa into covered containers and refrigerate.
Freebirds has three locations in Utah, and will open a fourth in May.
Park City - Kimball Junction 1784 Uinta Way #1E Park City, UT 84098 Phone: 435-649-1777
Taylorsville - 5419 South Redwood Rd Taylorsville, UT 84123 Phone: 801.262.2604
West Valley City - Highbury 2700 South 5600 West West Valley City, UT 84120 Phone: 801-297-1779
Sandy Opening May 5, 2014 11396 S. State St Sandy, UT 84070
