| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Mexican, Sauces |
4 |
servings |
INGREDIENTS
| 6 |
lg |
Chiles dry * |
| 1/2 |
md |
Onion |
| 1/4 |
c |
Vinegar |
| 1 |
|
Clove garlic |
|
|
Salt |
|
|
Vegetable oil |
INSTRUCTIONS
* Morita, mulato, guajillo or any kind. If the chiles are little like
jalapenos or serranos, use 15 chiles
The kind of chiles that you use determine the final flavor, you can
experiment with different kinds or mixing the different kinds of
chiles. But this is the basic recipe for prepare salsas with dry
chiles. Wash the chiles in water and discard the seeds and threads of
chiles. Let stand in water at least 2 or 3 hours or all the night, if
you do not have time let the chiles in warm water at least 30 min.
Then ground with the other ingredients and in a sauce pan put a
little amount of vegetable oil when it will be warm add the salsa and
cook 30 min or more, the flavor of vinegar have to disappear, add
water if need. When it is cook you can use for "Chilaquiles",
"Enchiladas", and eggs.
Recipe by: Patricia Wriedt - Mexico City
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