Salsa de chile rojo (red chili sauce)

Yield: 2 cups

Measure Ingredient
5 \N Dried ancho chilies
1 cup Boiling water
1 \N Dried pequin chili; crumbled
3 mediums Tomatoes; peeled, seeded and
\N \N Coarsely chopped (see Salsa
\N \N Cruda) or substitute 1 cup
\N \N Drained, canned Italian plum
\N \N Tomatoes
½ cup Onions; coarsely chopped
¼ teaspoon Garlic; finely chopped
¼ cup Olive oil; or vegetable oil
1 tablespoon Fresh parsley; finely
\N \N Chopped
½ teaspoon Sugar
½ teaspoon Salt
⅛ teaspoon Black pepper; freshly ground
1 tablespoon Red wine vinegar

Under cold running water, pull the stems off the ancho chilies, tear them in half and brush out their seeds. With a small, sharp knife, cut away any large ribs. Tear the chilies into small pieces and place them in a bowl. Pour 1 cup of boiling water over them and let the soak for 30 minutes. Then combine the ancho chilies, ¼ cup of their soaking water, the pequin chili, tomatoes, onions and garlic in the jar of a blender. Blend at high speed for 1 minute, or until the mixture is reduced to a smooth puree.

NOTE: (To make the sauce by hand, puree the chilies, tomatoes, onions and garlic in a food mill set over a bowl. Discard any pulp left in the mill. Stir ¼ cup of chili soaking water onto the puree and mix well.)

In an 8 to 10 inch skillet, heat the oil over moderate heat. Add the puree and cook, uncovered, stirring occasionally, for 5 minutes.

Stir in the parsley, sugar, salt and pepper, remove the skillet from the heat, and add the vinegar. Salsa de Chile Rojo is traditionally served with cooked meats and tortilla dishes. It keeps, covered and refrigerated, for 3 to 4 days.

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Time/Life 'Foods of the World', Recipes: Latin American Cooking Earl Cravens earl.cravens@...

Submitted By LAWRENCE KELLIE On 11-11-94

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