Cut potatoes into small, bite size pieces. Cover with cold water. Add salt. Boil until 90% cooked. Drain. Briefly submerge into ice bath to halt carry over cooking. Drain. Set aside

Heat a large saute pan over medium-high heat. Add chorizo. Season.

Once fat had rendered from chorizo, add veggies.

When veggies are nearly tender, add garlic and potatoes. Add vegetable oil if needed. When garlic is cooked, approximately 1 minute, add salsa. Reduce until salsa is incorporated. Stir in cilantro.

Variations; Corn, zucchini, sofrito, vinegar, avocado, poblano, habanero, bacon, coriander, epazote, cilantro, mole, nopalitos