Thread: Salsa Roja
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Jack Schidt®
 
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Default Salsa Roja


"James A. Finley" > wrote in message
...
>
> "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!
>
>


I daresay no one was confused.

Jack