INGREDIENTS

INSTRUCTIONS

SALSA DE TOMATE ASADO
Date: Wed, 13 Mar 1996 08:43:35 -0600
From: Judy Howle <howle@EbiCom.net>
Melt butter in a large skillet over medium heat until very hot and
fragrant. Add the onion and garlic and cook, stirring, for three minutes.
Add the olives and fried fruit and cook, stirring another three minutes.
Add the spices and chicken and cook, stirring to combine, for tow minutes
more. Season with salt.
Cut a small slit in the stem end of each chile.  Remove seeds if desired,
but do not tear chile.  Carefully stuff chiles with the mixture through the
slit in each.
Bake on a greased baking sheet or shallow pan at 500 degrees for seven
minutes.  Spoon the tomato sauce onto individual plates or a large serving
platter and arrange the chiles on top.
SALSA DE TOMATE ASADO: Cook down the cream in a small, heavy saucepan over
med. heat until reduced by about a third.  Set aside.  Heat a heavy
cast-iron griddle or skillet over high heat until a drop of water sizzles
on contact. Roast the unpeeled garlic cloves and onion, turning several
times, until the garlic is dark on all sides and somewhat softened and the
onion is partly blackened and fragrant. Set aside.
Roast the tomatoes in the same way, turning several times, until blistered
on all sides.  Let cool until cook enough to handle.  Peel the garlic and
place in blender.  Peel onion, and add to garlic.
Peel tomatoes directly over the blender to catch juice.  and add to garlic
and onion.  Puree on medium speed until smooth.  Add the cream and process
until blended.  Season with salt.  Makes about 4 cups.  Can be refrigerated
for 2 or 3 days.  Do not freeze.
CHILE-HEADS DIGEST V2 #267
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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