Thread: Salsa Roja
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James A. Finley
 
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Default Salsa Roja


"Rich McCormack" > wrote in message
...
>
> Salsa Roja
>
> 1 - 6 ounce can tomato paste
> 2 - dried ancho chiles
> 3 - dried New Mexico chiles
> 1 - dried chipotle chile
> 1/2 - onion, chopped
> 2 - cloves garlic
> 1 tablespoon - coarse salt
> 1/2 teaspoon - ground cumin
> 1 teaspoon - crushed Mexican oregano
> 1 tablespoon - peanut oil
>
> On a hot comal, lightly toast the chiles until slightly softened,
> don't toast until crisp. Tear the ancho and New Mexico chiles into
> large pieces, shaking out and discarding the seeds. Place ALL of
> the chiles in a container, cover with water, and soak for about
> 30 minutes. Drain the chiles, reserving the soaking liquid. Dice
> the garlic cloves, sprinkle with the coarse salt, and crush with
> the tines of a dinner fork until well mashed. Sauté the garlic and
> onions in peanut oil. Stir in about 1/4 cup of the chile-soaking
> water and then pour into a blender. Add the chiles to the blender,
> thoroughly puree, adding a bit more of the soaking water if necessary.
> Pour into a sauce pan. Add tomato paste, spices, and rest of the
> soaking water. Bring to a boil, lower heat and simmer until the
> sauce is thickened as desired.


"Dried ancho" and "dried chipotle" are redundant. Anchos are dried poblanos
and chipotles are dried (and smoked) jalapenos. Don't confuse those who are
learning about Mexican cooking!