| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salsas |
2 |
servings |
INGREDIENTS
| 6 |
|
Tomatoes; charred or broiled |
|
|
Until skin blisters |
| 1 |
md |
Onion; chopped coarse |
| 1 |
|
Dried passilla chile |
| 3/4 |
|
Serrano chiles; charred |
|
|
Skinned |
| 3 |
tb |
Cilantro |
|
|
Salt to taste |
INSTRUCTIONS
Toast the passilla chile in a heavy skillet until it is softened and
releases a toasty smell. DO NOT BURN. If you burn, throw it out as it will
be bitter. When you can handle, break it into pieces and remove the stem
and seeds. Place the chile pieces in a cup of boiling water and let steep
for 20 minutes.
Meanwhile prepare your tomato by removing the charred skins and squeezing
out the seeds. Chop the onion . Remove the charred skin from the chiles,
leaving a little skin and seeds.
Place the soaked passilla into a food processor with 2 tbs of water. Puree
for 20-30 seconds. Next add the tomato pieces, onion pieces and serrano
chiles with some seeds. Roughly puree, using off/on pulses.
Simmer the salsa in a 2 qt saucepan for 10 minutes to remove the raw
flavor. Place the salsa in a bowl and allow to cool. Stir in salt to taste
and cilantro
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