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Now that you’ve had a taste of what our kitchen is all about, let’s turn up the heat. We’re kicking things off with a classic that brings every table to life — fresh, homemade salsa
Fire-Roasted peppers and bold flavors kick off our recipes the right way.
Can You Handle the Heat?
From Fire to Flavor
Ready to make it?
Here's what goes in:
Quick, fresh, and packed with flavor — these salsas turn tacos, chips, and grilled meats into something unforgettable. From bold fire-seared reds to bright, tangy greens, here’s your ultimate salsa lineup.
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A smooth, bold salsa made with fire-seared jalapeños, serrano's, and tomatoes, balanced with fresh habanero — and for the fearless, a Carolina Reaper option.
Ingredients:
- 5 ripe Roma tomatoes (fire-seared until blistered)
- ½ small white onion, cut in half (lightly seared or raw for bite)
- 2 jalapeños (fire-seared)
- 1 serrano pepper (fire-seared, optional for extra kick)
- 1 fresh habanero (uncooked, diced, for raw fiery punch)
- 1 Carolina Reaper ( optional — only for seasoned heat lovers)
- 2 cloves garlic, unpeeled (fire-seared)
- ½ cup fresh cilantro
- Juice of 1 lime
- ½ tsp pink Himalayan salt (adjust to taste)
- ½ tsp fresh cracked black pepper
- ½ tsp dry oregano (rubbed between palms before adding)
- Pinch of cumin (optional)
Steps:
1. Place tomatoes, onion halves, jalapeños, serrano, and garlic directly on a hot grill over open flame.
2. Cook until skins blister and blacken in spots — fire-seared, not smoked.
3. Peel garlic, then transfer all seared ingredients to a blender.
4. Add fresh habanero, cilantro, lime juice, Himalayan salt, black pepper, and oregano.
5. (Optional) Add a Carolina Reaper for extreme heat — handle with gloves and caution.
6. Blend until smooth. Taste and adjust seasoning.
Chef’s Heat Note: Carolina Reaper is one of the hottest peppers on earth. Handle with gloves, avoid touching your face, and only use if you are experienced with super-hot chiles.
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Salsa Verde (Fire-Seared Tomatillo Salsa)
Bright, tangy, and fresh — this green salsa uses fire-seared tomatillos, serranos, and garlic for a zesty flavor that cools and balances even the hottest tacos.
Ingredients:
- 1 lb tomatillos (about 6–8 medium), husked and rinsed
- 2 serrano peppers (fire-seared)
- 1 jalapeño (fire-seared, optional for extra kick)
- 2 cloves garlic, unpeeled (fire-seared)
- ½ white onion (seared or raw, your preference)
- ½ cup fresh cilantro
- Juice of 1 lime
- ½ tsp pink Himalayan salt (adjust to taste)
- ¼ tsp fresh cracked black pepper
Steps:
1. Place tomatillos, serranos, jalapeño, onion, and garlic on a hot grill or skillet.
2. Fire-sear until skins blister and blacken in spots (5–7 minutes).
3. Peel garlic, then transfer all to a blender.
4. Add cilantro, lime juice, salt, and pepper.
5. Blend until smooth and silky.
6. Taste and adjust — more lime for tang, more salt for punch.
Chef’s Note: Creamy Variation
Add ½ a ripe avocado to the blender with the tomatillos for a creamy salsa verde with a velvety texture. Perfect as a dip or for drizzling.
Ready for the taco trio? Get ready to meet shrimp, chicken, and beef all in one spot!
“No need to pick sides — shrimp, chicken, and beef are all invited to this taco party.”
From the fire to your plate: tacos
Fire-Grilled Tri-Tip Tacos
Ingredients:
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1 tri-tip roast (2–3 lbs)
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3 tbsp balsamic vinegar
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3 tbsp extra-virgin olive oil
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3 cloves garlic, minced
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1 tsp dried oregano
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1 tsp garlic salt
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½ tsp cracked black pepper
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1 tbsp soy sauce (light splash for balance)
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Juice of 2 fresh limes
For Serving:
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Corn tortillas (fire-charred over an open flame)
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Pico de gallo
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Shredded cabbage or lettuce
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Sour cream or Mexican crema
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Cotija cheese, crumbled
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Fresh cilantro leaves
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Optional: pickled red onions, avocado slices, or hot salsa
Steps:
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Mix balsamic vinegar, olive oil, garlic, oregano, garlic salt, pepper, soy sauce, and lime juice. Coat tri-tip and marinate overnight (or at least 6 hours).
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Preheat grill or skillet to medium-high.
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Sear tri-tip 4–5 minutes per side. Lower heat and cook to desired doneness (about 135°F for medium-rare).
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Rest meat 10 minutes, then slice thin against the grain.
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Fire-char tortillas directly over an open flame for 30–60 seconds per side until blistered.
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Build tacos with tri-tip, pico de gallo, cabbage, crema, cotija, and cilantro.
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Serve hot with lime wedges.
Chef’s Note:
Fire-charred tortillas give smoky flavor and a true street-style bite — this step makes the tacos unforgettable.
Garlic-Lime Shrimp Tacos
Juicy prawns seared with spice and lime, tucked into warm tortillas for a fiery, fresh bite.
Ingredients
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1 lb large Shrimp(peeled & deveined)
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2 tbsp olive oil
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2 cloves garlic, minced
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1 tsp smoked paprika
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1 tsp chili powder
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½ tsp cumin
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Juice of 1 lime
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Salt & fresh cracked pepper (to taste)
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Corn or flour tortillas
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Fresh cabbage slaw (shredded cabbage, cilantro, lime)
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Optional toppings: avocado slices, salsa, queso fresco
Directions
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Toss prawns in olive oil, garlic, paprika, chili powder, cumin, lime juice, salt, and pepper.
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Let marinate for about 20–30 minutes if possible.
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Heat a pan (or grill) on medium-high, cook prawns 1–2 minutes per side until just pink.
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Warm tortillas, then layer with slaw, prawns, and toppings of choice.
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Finish with a squeeze of fresh lime.
Chipotle Grilled Chicken Tacos
Here’s the full ingredient list for the chicken taco so you can paste it in right under the title:
Chipotle Grilled Chicken Tacos — Ingredients
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2 lbs boneless, skinless chicken thighs (or breasts)
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2 chipotle peppers in adobo sauce (minced)
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2 tbsp adobo sauce (from the can)
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3 cloves garlic, minced
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Juice of 2 limes
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp ground cumin
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1 tsp chili powder
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½ tsp salt
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½ tsp black pepper
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Warm corn or flour tortillas
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Fresh cilantro, diced onions, and lime wedges (for serving)