Text 9238, 81 rader
Skriven 2014-01-28 07:19:30 av Dave Drum (1:261/38)
Ärende: Chile 5272
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mellow Red Chile Salsa w/Sweet Garlic & Roasted Tomatoes
 Categories: Salsa, Chilies, Vegetables
      Yield: 2 1/2 cups

      4    Dried New Mexico chilies
      3 md Plum tomatoes
    1/2 sm White onion; sliced 1/4"
    1/2    Head garlic cloves; peeled
    1/4 ts Dried Mexican oregano
  1 1/2 tb Cider vinegar
    1/2 c  Water
  1 1/2 ts Salt
    1/4 ts Sugar (opt)

  Heat the broiler. Pull the stems off the dried chilies, tear
  them open and shake out the seeds (if you prefer a salsa
  with a more refined texture, be sure to remove all the
  seeds). Place in a bowl, cover with hot tap water and lay a
  plate on top to keep them submerged.

  Lay the whole tomatoes on a broiler pan or baking sheet. Set
  as close to the boiler as your oven allows and broil for
  about 6 minutes, until darkly roasted and blackened in spots
  ~ the tomato skins will split and curl. With a pair of
  tongs, flip over the tomatoes and roast them for another 6
  minutes or so, until they are soft and splotched with dark
  spots. Set aside to cool.

  Turn the oven down to 425øF/220øC. Separate the onion into
  rings and, on a pan or baking sheet, combine it with the
  garlic. Set in the oven. Stir carefully every few minutes,
  until the onions are soft and beautifully roasted (don't
  worry if some of the edges char) and the garlic is soft and
  browned in spots, about 15 minutes total.

  If you're not inclined toward rustic textures in your salsa,
  pull off the peels from the cooled tomatoes and cut out the
  "cores" where the stems were attached; catch the flavorful
  juices on the baking sheet as you work, so as not to waste
  any of them. By now the chilies should be soft (to catch
  them at the perfect stage of rehydration - before they've
  lost much flavor into the water - soak them no longer than
  30 minutes); drain. In a blender or food processor, combine
  the drained chilies with the tomatoes and their juice.
  Process to a fairly smooth puree - chile skins are tough, so
  you want to make sure they are chopped up enough. Scrape
  two-thirds of the puree into a large bowl. Roughly chop the
  onion and garlic, then add them to the blender containing
  the rest of the chile-tomato mixture. Pulse repeatedly until
  all is moderately finely chopped. Scrape down the sides from
  time to time to keep everything moving evenly; if the
  mixture just won't move through the blades, add a little
  water to loosen it up. Scrape the puree into the bowl. Stir
  in the oregano and vinegar, then add enough water to give
  this salsa a lightly consistency.

  Taste and season generously with salt - this is a condiment,
  remember. Taste again and add a little sugar if you think
  it's necessary to balance any lingering bitterness in the
  chilies. If you're planning to use your salsa right away,
  simply pour it into a bowl and it's ready, or refrigerate it
  covered and use within 5 days.

  Rick Bayless; Salsas that Cook

  Epicurious | November 1998

  Yield: Makes 2 1/2 cups

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

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... Men who never get carried away should be. - Malcolm Forbes

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