Wednesday, September 9, 2009

Salsa de Chile Cascabel

FROM "THE CUISINES OF MEXICO" BY DIANA KENNEDY P. 303



INGREDIENTS
10 CHILES CASCABEL
2 MD TOMATOES (ABOUT 3/4
3 CLOVES GARLIC; PEELED
1/2 TS SALT
2/3 C WATER (OR MORE)

INSTRUCTIONS:
TOAST THE CHILES IN A SKILLET (OR ON A COMAL, PREFERABLY); DO NOT BURN THEM! WHEN DONE, ALLOW THEM TO COOL.
OPEN THEM, REMOVE THE VEINS AND SEEDS. DISCARD THE VEINS. TOAST THE SEEDS IN THE SKILLET.
BROIL THE TOMATO. GRIND ALL (TOMATO, SKIN, GARLIC, TOASTED CHILE, SEEDS ) THE INGREDIENTS IN A BLENDER.
THE SAUCE IS SUPPOSED TO HAVE SOME TEXTURE, AND HAVE A LOOSE CONSISTENCY, SO USE THE WATER RATHER THAN OVERBLEND.

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