| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Salsa |
12 |
servings |
INGREDIENTS
| 4 |
|
Chipotle chiles |
| 3 |
|
Pasilla negro chiles |
| 4 |
|
Cascabel chiles |
| 1/4 |
ts |
Fresh ground black pepper |
| 3/4 |
c |
Water |
| 1/2 |
c |
Cider vinegar |
| 1 |
|
Clove garlic |
| 4 |
|
Chipotle chiles; stemmed and |
INSTRUCTIONS
pasilla negro chiles, stemmed and quartered including seeds 4 ea cascabel
chiles, stemmed and broken, including seeds 1/4 ts fresh ground black
pepper 3/4 c water 1/2 c cider vinegar or Japanese rice vinegar 1 ea clove
garlic, smashed and quartered Place the chiles and their seeds in a small
blender jar, add the garlic and the black pepper. Mix the vinegar and the
water together and heat until the mixture is just ready to boil, and add it
to the peppers. Tightly close the jar and let the ingredients steep for at
least 1/2 an hour. Then puree until smooth. This makes a tangy, tasty and
thick salsa. The rice vinegar makes a somewhat mellower salsa than the
cider vinegar. You could also use a distilled vinegar, or play around with
the proportions of vinegar and water to achieve your own pucker level.
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