INGREDIENTS

INSTRUCTIONS

*chipotle chiles (the black-red colorados, (moritas), not the light
brown mecos)
Salsa basics.
1. Into a medium-size (2-to-3 quart) saucepan, measure 1-1/4 cups of
water, add the piloncillo (or brown sugar), bring to a boil, remove
from the heat and stir until the sugar is dissolved.
2. Set the skillet of oil over medium heat. When quite hot, add half
of the chiles. Stir as they toast to a spicy-smelling, mahogany
brown, about 2 min. Use a slotted spoon to scoop them out, leaving as
much oil as possible behind, then drop them directly into the sweet
water, Fry/toast the remaining chiles in the same way.
3. Pour off all but a thin coating of oil in the skillet and return
to a medium heat. Add the whole garlic and cook, stirring regularly,
until golden, 3 to 4 min. Scoop in with the chiles.
4. Now pour the chile mixture, water and all, into a blender or food
processor, and whir into a smooth puree.
Frying the salsa.
1. Set the well-oiled skillet over medium-high heat. When quite hot,
add the chile puree all at once. Stir for a minute or so, scraping up
anything that sticks to the bottom of the skillet, then reduce the
heat to medium-low and cook for about 20 min., stirring frequently,
until about as thick as tomato paste. (The salsa will be very
pungent/spicy smelling and have darkened to nearly black. And if
you've left a generous coating of oil in the skillet, it'll be shiny
on top when it's perfectly reduced.) Taste gingerly and season with
salt.
2. If you're planning to use the salsa as a condiment on the table,
for each of your guests to spoon on or stir in, you'll probably want
to stir in a little water to give it a more saucy consistency. For
use as a seasoning, you can simply scrape it into a glass jar, store
it in the refrigerator and dole it out a tablespoon or so at a time.
Copyright credit: 1996 by Rick Bayless and Deann Groen Bayless
© 1996 Lifetime Entertainment Services. All rights reserved.
Notes: (Makes about 1-1/4 potent cups)
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