| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Ethnic, Mexican, Sauces, Salsas |
6 |
Servings |
INGREDIENTS
| 8 |
|
Chiles anchos |
| 1/2 |
c |
Red wine vinegar |
| 1 |
|
Onion |
| 1/2 |
ts |
Salt |
| 4 |
|
Garlic cloves; small |
| 1/4 |
c |
Queso fresco; crumbled |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
Toast chiles lightly, turning constantly so not to burn them. When cool,
remove veins and seeds. Cut chiles into small pieces and chop onion and
garlic finely. Mix chiles, onion, and garlic with oil, vinegar and salt.
Let stand for approx 2 hrs. To serve sprinkle with cheese. (NOTE: This is
sometimes called Salsa de tijera (scissors sauce) since the chiles are
usually cut into thin strips with scissors. When chiles pasilla are used
the sauce is called Salsa de moscas. Salsa de los reyes has three chiles -
mulato, ancho, and pasilla. Good sauce for barbequed meats...)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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