| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salsa |
2 |
Cups |
INGREDIENTS
| 6 |
|
Tomatoes, charred or broiled |
|
|
Until skin blisters |
| 1 |
md |
Onion, chopped coarse |
| 1 |
|
Dried passilla chile |
| 13/16 |
|
Serrano chiles,charred |
|
|
Skined |
| 3 |
tb |
Cillantro |
|
|
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 rremoving 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. Rooughly 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 cillantro
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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