INGREDIENTS

INSTRUCTIONS

Heat a dry comal or flat iron griddle over moderately low heat until hot
and pan-roast garlic and tomato, turning them occasionally to ensure even
roasting, until browned and soft throughout, about 25 to 30 minutes.
Discard garlic skins and tomato stem. In a heavy skillet heat oil over
moderately high heat until hot but not smoking and, using tongs, fry
chiles, 1 or 2 at a time, turning them, until puffed and just beginning to
brown, about 10 seconds. Transfer chiles as fried, letting excess oil drip
into skillet, to paper towels to drain and, wearing rubber gloves, discard
stems. In a blender pur.e garlic, tomato, chiles, water, and salt until
very smooth. (Salsa may be made 2 days ahead and chilled, covered.) Makes
about 2 cups. Serves 4. La Parilla: The Mexican Grill Reed Hearon Can be
prepared in 45 minutes or less. * available at Mexican markets
Recipe By     : La Parilla: The Mexican Grill  Reed Hearon
Posted to MC-Recipe Digest V1 #220
Date: Tue, 17 Sep 1996 18:02:51 -0400
From: Mail Delivery Subsystem <MAILER-DAEMON@rintintin.sierra.com> (by way
of kmeade@ids2.idsonline.com (The Meades))

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