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To make the salsa, combine all the ingredients in a small bowl; gently stir and set aside. In a medium skillet over medium heat, add chorizo and cook until browned, stirring often, about 7 to 8 minutes. Remove meat with a slotted spoon and transfer to a plate lined with paper towel; set aside. In another skillet over medium heat, add butter and when melted and sizzling, add peppers; saute until almost soft, about 3 minutes. Add beaten eggs and season with black pepper and hot sauce. Cook a minute before adding cheese; stir until melted and eggs cooked, about 2 minutes. Spoon egg mixture in the middle on each tortilla followed with chorizo and then salsa. Fold in the sides and roll over, keeping in tight. Using a panini press, brush the bottom with clarified butter over medium heat. When hot, place burritos, seam side down, and cover with the lid. Cook them until golden brown, about 2 1/2 to 3 minutes. Flip them over, place lid on top and cook for another 2 minutes or until golden brown. Serve immediately. Makes 4 burritos.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers