Chile Salsa Burger
Lynn’s Wet Rub from the South
1-2 dried pasilla peppers
1-2 dried mild New Mexico or guajillos peppers
2 clove garlic
1 tsp apple cider vinegar
1 tsp liquid smoke
1/2 tsp soy sauce, low sodium
1 tsp Worcestershire sauce, low sodium
**handful of fresh cilantro
Amount of meat it rubs is approximate.
Remove stem and seeds from dried peppers and place in a food processor. Add peeled garlic and puree.
Transfer to a small bowl and add vinegar, Worcestershire sauce, liquid smoke, and a little olive oil at a time. If it seems too dry add a little more olive oil until it's a consistency to your liking. Now add chopped cilantro.
For burgers just rub patties on both sides and grill.