Sunday, February 6, 2011

Ninfa's Red Sauce

This sauce may be a bit spicy for some people, so feel free to reduce the amount of chiles. You should also expect a thinner table sauce rather than a thick salsa when making this.

Ninfa's Red Sauce (from The Tex-Mex Cookbook)

1 1/4lb tomatoes, chopped
3 garlic cloves
1 jalapeno chile, stem and seeds removed (or leave the seeds in for something spicier)
2 dried chiles de arbol, diced and seeds removed (or leave in seeds if you want it spicier)
4 cilantro springs, chopped (I removed due to cilantro averse friends)
1 tsp salt

1. In a medium pot, bring a low layer of water to a boil over medium heat.
2. Add the tomatoes and garlic. Reduce heat and simmer for 5 minutes, or until tomatoes are soft.
3. Remove from heat and drain or simmer longer to allow the water to evaporate off soon if you didn't put in too much water.
4. Add chiles, cilantro, and salt.
5. With an immersion blender, blend until smooth.
6. Pour into a bowl, cover with plastic wrap, and chill.

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