| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican, Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic |
| 1 |
|
Thick slice white onion |
| 1 |
|
Roma (plum) tomato |
| 1 |
|
Tomatillo |
| 3 |
|
Poblano chiles |
| 1/2 |
c |
Water |
| 1 |
tb |
Fresh cilantro; roughly chopped |
| 1/8 |
ts |
Kosher salt |
| 1/4 |
ts |
Cumin; toasted and ground |
INSTRUCTIONS
Green chiles -- poblanos, Anaheims, and New Mexico long greens -- always
make me think of Santa Fe. There, they make salsa with the local chiles and
bottle it for sale around the world. This fresh version has more complex
seasonings than the Santa Fe product, and is one of the truly great salsas
for dipping and slathering all over everything.
Pan roast garlic until brown and soft, then peel. Pan roast onion until
brown and soft, then roughly chop. Pan roast tomato until blistered, deeply
browned, and soft. Pan roast tomatillo until blistered, browned, and soft.
Pan roast poblano chiles until dark brown, then remove seed cores.
Place the garlic, onion, tomato, tomatillo, and chiles in a food processor
and pulse briefly until finely chopped. Add the water, cilantro, salt and
cumin and process again until blended. Keeps, tightly covered, about 3 days
in the refrigerator.
Makes about 1 1/4 cups.
Posted to CHILE-HEADS DIGEST V3 #083
Date: Mon, 26 Aug 1996 00:10:06 -0400
From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8
NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
http://members.aol.com/garhow
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