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Recipe Name: Black Chipotle Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/4 Cup(s) Water
2 1/2 Ounce(s) Piloncillo, unrefined
1/3 Cup(s) Dark brown sugar
Vegetable oil, for frying
4 Ounce(s) Dried chipotle chiles
3 Garlic cloves, peeled
1/2 Teaspoon(s) Salt
chipotle chiles (the black-red colorados, (moritas), not the light
brown mecos) Salsa basics. Into a medium-size (2-to-3 quart)
saucepan, measure 1-1/4 cups of water, add the piloncillo (or brown
sugar), bring to a boil, remove from the heat and stir until the sugar
is dissolved. Set the skillet of oil over medium heat. When quite hot,
add half of the chiles. Stir as they toast to a spicy-smelling,
mahogany brown, about 2 min. Use a slotted spoon to scoop them out,
leaving as much oil as possible behind, then drop them directly into
the sweet water, Fry/toast the remaining chiles in the same way. Pour
off all but a thin coating of oil in the skillet and return to a
medium heat. Add the whole garlic and cook, stirring regularly, until
golden, 3 to 4 min. Scoop in with the chiles. Now pour the chile
mixture, water and all, into a blender or food processor, and whir
into a smooth puree. Frying the salsa. Set the well-oiled skillet
over medium-high heat. When quite hot, add the chile puree all at
once. Stir for a minute or so, scraping up anything that sticks to the
bottom of the skillet, then reduce the heat to medium-low and cook for
about 20 min., stirring frequently, until about as thick as tomato
paste. (The salsa will be very pungent/spicy smelling and have
darkened to nearly black. And if you've left a generous coating of oil
in the skillet, it'll be shiny on top when it's perfectly reduced.)
Taste gingerly and season with salt. If you're planning to use the
salsa as a condiment on the table, for each of your guests to spoon on
or stir in, you'll probably want to stir in a little water to give it
a more saucy consistency. For use as a seasoning, you can simply
scrape it into a glass jar, store it in the refrigerator and dole it
out a tablespoon or so at a time. Copyright credit: 1996 by Rick
Bayless and Deann Groen Bayless © 1996 Lifetime Entertainment
Services. All rights reserved. Notes: (Makes about 1-1/4 potent cups)
MC formatted using MC Buster by Barb at PK Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 300
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1193.7mg
Potassium: 136.9mg
Carbohydrates: 77g
Fiber: <1g
Sugar: 73.3g
Protein: <1g

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