Side Pannel
Veracruz Salsa (Tomato Chile Salsa)
Veracruz Salsa (Tomato Chile Salsa)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican
Ingredients List
- 2 Garlic cloves; unpeeled
- 1 Plum tomato
- 1 tb Corn oil
- 12 Morita chiles* with seeds
- -or 8 dried
- Chipotle chiles* with seeds
- 1 1/2 c Hot water
- 1/4 ts Coarse salt; or to taste
Directions
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”še 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
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”še 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
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