| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | Niger | Toohot08 | 1 | servings |
INGREDIENTS
| 4 | Ancho chiles; wiped clean, stemmed | |
| ; and seeded | ||
| 4 | Pasilla chiles; wiped clean, stemmed | |
| ; and seeded | ||
| 2 | c | Chicken stock; hot |
| 3 | Garlic cloves | |
| 1 | tb | Oregano |
| 1 | tb | Cumin |
| 1 | tb | Red wine vinegar |
| 1 | Tomato; chopped | |
| Coarse salt; to taste | ||
| 2 | tb | Vegetable oil |
| Freshly ground black pepper; to taste |
INSTRUCTIONS
On a comal, over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes. In a blender, place the chiles and stock. Blend until chopped. Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth. Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes. This recipe yields about 3 cups of salsa. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6293 broadcast 10-16 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 10-28-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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