| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Chiles cascabel |
| 2 |
|
Chiles moritas |
| 2 |
|
Chiles de arbol |
| 1 |
|
Chile chipotle |
| 1 |
|
Chile guajillo |
| 2 |
lg |
Tomatoes |
| 4 |
|
Cloves garlic,, peeled |
| 1/4 |
ts |
Sea salt,, or to taste |
| 1/2 |
c |
Cold water |
| 1/2 |
bn |
Chopped cilantro leaves |
INSTRUCTIONS
Heat a comal or cast iron skillet over a mediumhigh heat. Toast the chiles,
turning them constantly so they dont burn, 30 to 60 seconds.
Let them cool and remove their stems. Crumble them with their seeds and
veins.
Toast the tomatoes and garlic until slightly charred. Let them cool. Put
the tomatoes, salt, and water into the bottom of a blender. Add the garlic
and chiles on top. Blend until you have a rough sauce. Pieces of the chiles
should be visible.
Stir in the cilantro.
Yield: about 1 1/2 cups
Posted to MC-Recipe Digest V1 #331
Recipe by: TOO HOT TAMALES SHOW #TH6266
From: Meg Antczak <meginny@frontiernet.net>
Date: Fri, 6 Dec 1996 09:05:33 -0500
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