Tuesday, August 18, 2009

Salsa Roja de la Mesa...Basic Red Table Sauce

This is a very common "table sauce" in many parts of Mexico, it is made with a motar and pestal, however here we'll use the blender.

25 Chiles de Arbol (secos, dried)

10 Med Tomates verdes... Tomatillos

3 Dientes de Ajo (con hoja)..Garlic cloves, (peels on)

1/2 cucharita de aceite de acetuna...1/2 tsp olive oil

1 cucharada de sal...1 TSP salt

1.5cucharita de pimienta negra...1.5 tsp black pepper

2Cucharada vinagre...2 TBS vinegar

peel & wash tomatillos
put in frying pan w/un-peeled garlic & "roast" on all sides until soft & browned.
.crack open chiles and empty the seeds into a small frying pan coated with the olive oil and roast the seeds separately, careful not to burn.
Boil the chiles until they are soft.
With a slotted spoon, put the chiles in a blender with the seeds and the vinegar and blend until the seeds are well broken...Add the tomatillos and the garlic (peeled) and blend in pulses leaving them somewhat chunky. Makes about 12oz. Hot, Enjoy!