| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
|
1 |
servings |
INGREDIENTS
| 10 |
|
Chiles guajillos; seeds and membranes |
|
|
; removed (you can |
|
|
; substitute chile |
|
|
; California or new |
|
|
; Mexico chiles). |
| 2 |
lg |
Tomatoes |
| 2 |
|
Cloves garlic |
| 1/4 |
c |
Water |
|
|
Salt to taste |
INSTRUCTIONS
On a comal or in an iron skillet, toast the chiles, garlic, and
tomatoes In a blender puree the chiles, tomatoes, and garlic.
Taste and correct the seasoning with salt. Add any additional water
until you get a semi liquid paste.
Here is another simple yet very tasty salsa. It does wonderful things
for barbecued chicken and beef, so on some hot, lazy day this summer,
break out the grill and give it a try!
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