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| Scorpion Pepper Salsa |
Tacos
& Tequila (T&T) Luxor Hotel and Casino is heating up for National Salsa
Day Friday, March 21 as Corporate Executive Chef Saul Ortiz features the salsa
sampler trio.
Priced
at $5, Chef Ortiz’s homemade salsa sampler will feature three salsas including:
Scorpion Pepper Salsa, which makes a tasty and spicy addition to soups and
sandwiches; Salsa de Arbol, ideal for accompanying red and game meats; and
Roasted Jalapeño Salsa, best served with chicken or grilled seafood items. To
enjoy the flavors of Tacos & Tequila at home, guests may prepare the salsa
sampler with Chef Ortiz’s recipes:
Scorpion
Pepper Salsa
1
ounce Moruga chiles
5
pounds tomatoes
1 ½
pounds tomatillos
1/4
ounce garlic
1/2
yellow onion
1/4
bunch fresh cilantro
2
ounces salt
Directions:
Roast
all vegetables. Once the vegetables are thoroughly cooked, rough chop the
cilantro and set it aside. In a blender, place all roasted vegetables and
blend. Add chopped cilantro and salt. Serve immediately or keep cold in the
refrigerator.
Salsa
de Arbol
1
ounce chile de árbol
3/4
ounce garlic
5
pounds tomatoes
3
pounds tomatillos
3
ounces salt
1/2
ounce toasted sesame seeds
Directions:
Under
a broiler, toast the chile de arbol for 5 seconds. Follow with the sesame seeds
and set aside. Next, roast the rest of vegetables. Once all of the ingredients
are toasted and roasted, place them in a blender and pulse until the mixture
obtains a salsa-like consistency. Finish
with salt and serve.
Roasted
Jalapeño Salsa
Ingredients:
1/4
pound fresh jalapeños
5
pounds tomatoes
3/4
ounce garlic
1/4
yellow onion
1 ½
ounce salt
1/4
bunch cilantro
Directions:
Begin
by roasting jalapenos, tomatoes, garlic and onion. Place all roasted vegetables
in a blender and pulse to a chunky consistency. Add salt and cilantro and serve
cold.
About
Tacos & Tequila:
Tacos
& Tequila, a highly-stylized Mexican restaurant and bar with a fun,
high-energy vibe and flavorful menu recently opened its second location at
Morongo Casino, Resort and Spa. The 7,000-square-foot venue is open for dinner
Monday through Thursday from 4 p.m. until 11 p.m., Friday and Saturday from 11
a.m. until 1 a.m. for lunch, dinner and late-night dining with a DJ as well as
Sunday from 11 a.m. to 11 p.m. T&T offers its famous Mariachi brunch every
Sunday from 11 a.m. to 1 p.m. Happy Hour is also available Monday through
Friday from 4 p.m. to 6 p.m. and 9 p.m. to close. The design embodies cool
modernism of Mexico City with traditional elements of Mexican beach style from
the talents of Executive Chef Saul Ortiz. Guests may call T&T at (951)755-5373.
Chef
Ortiz recently appeared on Food Network’s, “Chopped,” where he brought modern
Mexican cuisine to a national platform. The new T&T brings the celebrated
cuisine of Chef Ortiz to Southern California. A celebration of Mexican culture
intermixed with rock ‘n’ roll flair, the distinctive design offers a dynamic
atmosphere for dining and drinking. The colorful dining room overlooks the
stunning Oasis Pool, where outdoor dining will soon be available from a
spacious patio. T&T is known for its innovative cocktails, offering an
array of hand-crafted margaritas and specialty cocktails. The interior design
blends a colorful palette that is accented by brushed aluminum, canvas, dark
wood, mosaic tile and colored glass. Like the original, the design incorporates
skeletons, female matadors, bull fighting, tequila and seductive women; icons
that have become the very essence of T&T. www.tacosandtequilalv.com/
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