Michoacán-Style Salsas (Pickled Chile Perón & Red Table Salsa)

Steps

1. 1
   Deseed and clean the chile perón peppers, then slice them. Cut the onion into half-moon slices.
2. 2
   Heat a little oil in a pot, add the onion, sliced chiles, garlic and cooked carrots, sprinkle with a bit of salt, and sauté briefly to release flavor.
3. 3
   Once slightly softened, add roughly equal parts water and vinegar, then the bay leaf, peppercorns, cloves and oregano, season with a bit more salt, and simmer briefly—being careful not to overcook the chiles.
4. 4
   Remove the pickled chiles and vegetables and let them cool to finish the pickled chile perón.
5. 5
   In another pot, bring water to a boil and cook the tomatoes and stemmed serrano chiles until softened.
6. 6
   While the chiles simmer, finely chop the onion and cilantro for garnish.
7. 7
   Transfer the softened tomatoes and chiles to a blender with the onion chunk, garlic and a little salt, adding a small amount of the cooking water, and blend to a thick (not watery) consistency.
8. 8
   Pour the blended salsa into a serving dish and top with the chopped onion and cilantro to finish.
9. 9
   Serve both salsas alongside prepared carnitas tacos for an authentic Michoacán-style meal.