Salsa de Chile Rojo ( Red Chile Salsa)
4 dried ancho chilies (Melissa has a great product in the produce
dept. packaged in clear sacks that are hung on wooden racks.
Try their elephant garlic. It is sweet and has a great flavor!)
6 medium tomatoes (about a pound and a half or so)
-Or one large can of crushed or diced tomatoes.
1 medium onion, cut up
1 clove of garlic, minced (we used one elephant garlic clove)
1 teaspoon salt
2 tablespoons sugar (we used brown sugar)
1 tablespoon oil (we used peanut oil)
Cut chilies open. Better wear gloves. The oils and seeds are very hot and you don't want the oil on your skin or in your eyes. Discard stems and seeds. Cut chilies into small pieces with sharp knife or scissors. Place in a bowl and cover with boiling water. Let stand about an hour. Drain.
To peel the tomatoes, dip them in boiling water for 30 seconds or so, then put into cold water. The skins will peel right off! Chop up the tomatoes (you should have about two cups). You can use your food processor or a blender and blend the tomatoes adding the chilies, onions, garlic, salt and sugar. Leave some texture! Cook in a pan with oil for about 15 minutes.
OK. Here's the deal. We used a whole package of ancho dried chilies (9), and thought we would just double this recipe. Well, that worked out fine until we discovered we had to add a large can of tomato sauce and one of crushed tomato! We are recommending that you continue to add canned crushed, diced, or sauce tomatoes until your ears don't sweat and your eyes don't bleed!
Those ancho dried chilies appearantly vary a good deal in how hot they are! We froze about half of the salsa. And I would be embarassed to tell you how much we have eaten with chips and with tacos! We have to make more this next weekend. It is so good. We don't much care for green, red, yellow peppers, so this recipe is wonderful for us! And it is thick and rich, not watery! Try it with Tostitoes new lime chips. I think Margaritas are required to be served on the side! Hope you will all love this as much as we do! This really is easy and fast, well worth making your own!!
Kepsmom
4 dried ancho chilies (Melissa has a great product in the produce
dept. packaged in clear sacks that are hung on wooden racks.
Try their elephant garlic. It is sweet and has a great flavor!)
6 medium tomatoes (about a pound and a half or so)
-Or one large can of crushed or diced tomatoes.
1 medium onion, cut up
1 clove of garlic, minced (we used one elephant garlic clove)
1 teaspoon salt
2 tablespoons sugar (we used brown sugar)
1 tablespoon oil (we used peanut oil)
Cut chilies open. Better wear gloves. The oils and seeds are very hot and you don't want the oil on your skin or in your eyes. Discard stems and seeds. Cut chilies into small pieces with sharp knife or scissors. Place in a bowl and cover with boiling water. Let stand about an hour. Drain.
To peel the tomatoes, dip them in boiling water for 30 seconds or so, then put into cold water. The skins will peel right off! Chop up the tomatoes (you should have about two cups). You can use your food processor or a blender and blend the tomatoes adding the chilies, onions, garlic, salt and sugar. Leave some texture! Cook in a pan with oil for about 15 minutes.
OK. Here's the deal. We used a whole package of ancho dried chilies (9), and thought we would just double this recipe. Well, that worked out fine until we discovered we had to add a large can of tomato sauce and one of crushed tomato! We are recommending that you continue to add canned crushed, diced, or sauce tomatoes until your ears don't sweat and your eyes don't bleed!
Those ancho dried chilies appearantly vary a good deal in how hot they are! We froze about half of the salsa. And I would be embarassed to tell you how much we have eaten with chips and with tacos! We have to make more this next weekend. It is so good. We don't much care for green, red, yellow peppers, so this recipe is wonderful for us! And it is thick and rich, not watery! Try it with Tostitoes new lime chips. I think Margaritas are required to be served on the side! Hope you will all love this as much as we do! This really is easy and fast, well worth making your own!!
Kepsmom
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