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Located in Tijuana, Mexico, on Av. Constitucion, just north of Calle Primera, there's a little restaurant called "Kentucky Fried Buches" which specializes in tacos made from deep-fat fried chicken necks.  However exotic that may seem, they feature some of the best salsa that I've ever eaten.  By watching them prepare the salsa and asking a few questions, I offer this recipe as a very close copy.

Left:  A bowl of Salsa de Kentucky Fried Buches.  Right:  Salsa, tortillas and garnishes, what could be better?

Special tool:  Blender
Preparation time:  10 minutes
Cooking time:  None
Yield:  4 servings

1 pound firm tomatoes, preferably Roma
2 red jalapeno peppers, seeds and veins removed
1/2 medium white onion, coarsely chopped
2 cloves garlic
1/2 cup cilantro stems with some leaves, loosely packed
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1/2 teaspoon ground oregano
1/2 teaspoon chili powder
1 teaspoon red pepper flakes (omit for milder but less authentic taste)
Salt to taste, about 1/4 teaspoon kosher salt

Coarsely chop all ingredients.  Put in blender and puree until well mixed.  Texture should be runny, with chunks of tomatoes resembling the consistency of oatmeal.  Serve fresh as a dip, or a compliment to just about anything. This salsa will keep refrigerated for about 24 hours.

Have you ever heard of tacos made from chicken necks?  Neither had I until I visited "Kentucky Fried Buches" in Tijuana.  Prior to visiting them, I asked around and had heard that they serve some of the best salsa in town, to accompany the chicken neck tacos, so I just had to pay them a visit.  While dining on a "Kentucky Fried Buches" I had the pleasure to observe them make the salsa and not being the shy type and fairly proficient in Spanish, I asked a few questions and was able to come up with a very reasonable facsimile of their recipe.  Not to mention that I did a "take-out" order of their salsa and compared it to mine and I think you'll find the results pretty close. By the way, a shot of tequilla will work wonders when you're comparing recipes...


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