| 80 | 81 | 82 | 83 | 84 |
| 1 | 24 | 48 | 72 | 96 |
|
COLLECTION: Salsas (3)
Heat a large flat griddle or skillet over high heat. Place the chiles
on the dry skillet, along with the garlic. Check them every few
minutes, looking for brown spots as they toast on the dry griddle; turn
both the chiles and the garlic cloves, keeping an eye on the color and
more importantly on the aroma. When the scent changes and takes on a
toasty, rich character, they're done. Remove them from heat and let
them cool for a few seconds.
When cool enough to handle (the peppers cool more quickly than the
garlic, which in turn takes longer to cook), pull out the stems, veins,
seeds and placentas from the chiles. Tear the skins into medium-sized
chunks and place them in a small bowl. Pour boiling water over them
just to cover, then place a smaller bowl or saucer over the peppers to
keep them immersed in the water. Set your timer for at least 30 minutes
before continuing.
After the peppers have had time to soak well, pour the peppers and water
into a blender. Peel the skins off the garlic cloves (which should
smell sweet, smoky and wonderful in their own right) and drop them into
the blender as well. Puree thoroughly. The sauce will be chunky; if
appearance is important, you can strain it through a wire strainer to
get the larger pieces of the skin out of the mixture. (I begrudge the
amount of sauce that clings to the mesh myself...) Taste it; add salt
and serve immediately.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
SMOKY ROASTED SALSA
===================
Ingredients:
-
3
1
3
1
1
2
1
-----------
cloves garlic, peeled
medium-size onion, quartered
large tomatoes
canned chopotle chile in adobo sauce
/4 cup lime juice
tblsp salad oil
/4 cup packed fresh cilantr leaves
Instructions:
------------
-
Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic,
onion, and tomatoes. Cook, turning often with tongs, until charred on
all sides (about 10 minutes). Remove from pan and let cool. Cut
tomatoes in half crosswise and discard seeds.
http://www.cs.cmu.edu/~mjw/recipes/sauces/salsa-coll-3.html (20 of 22) [12/17/1999 11:47:12 AM]
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