Sunday, April 22, 2012

Salsa Fuego

This is a smooth, smokey salsa. It's not overly spicy, so it makes a great dipping sauce for tortillas when you have guests with a wide variety of heat tolerances. Because the tomatoes are charred prior to be used in the salsa, don't be afraid to use those generally disappointing winter tomatoes.

Salsa Fuego (from The Homesick Texan Cookbook)

2 dried pasilla chiles, stems and seeds removed
450g plum tomatoes
2 garlic cloves
1/4 medium yellow onion
1 canned chipotle chile in adobo
1/2 cup cilantro

1. Heat dry skillet over high heat, toast pasilla chiles 10 seconds on each side, cover with water, bring to a boil, turn off heat, and let soak for 30 minutes. Discard water and rinse chiles.
2. Meanwhile, cut tomatoes in half and place seed-side-up on a foil-lined baking sheet. Sprinkle with salt and place under broiler for 20 minutes or until black.
3. Turn tomatoes over and add garlic and onion and broil for 5 more minutes.
4. In a blender, combine tomatoes, garlic, onion, pasilla chiles, chipotle chile, cilantro, and 1 cup water. Blend until smooth.

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