Red-chile Sauce W/ Roasted Tomato / Salsa Roja Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 medium: Dried guajillos chiles, stemmed, seeded & deveined
2: Garlic cloves, unpeeled
1 large: Tomato, roasted, peeled cored & roughly chopped
1/2: Canned chipotle chile, seeded (optional)
1/2 tsp: Salt,
Directions:
Tear the guajillo chilkes into flat pieces, then toast them on a
griddle or heavy skillet over medium heat, using a metal spatula to
press them flat to the hot surface for a few seconds, then flipping
and pressing again. Youll notice a toasted look to each side and
perhaps a whiff of smoke when theyre ready, but dont burn them or
theyll taste bitter. Lay the unpeeled garlic on the griddle and turn
frequently until soft and blackened in spots, about 15 minutes. Cool,
peel off the skin and cut in quarters. Break the chiles into a dry
blender jar, cover and blend on high until pulverized. Add the
garlic, roasted tomato, optional chile chipotle and 1/4 cup water,
then blend until very smooth. Strain the sauce through a medium-mesh
sieve into a small dish, then stir in a little more water, if
necessary to make a light, pourable consistency. Season with salt
and let stand for 1/2 hour to let the flavors mingle. To roast
tomatoes: Roasting tomatoes directly on the griddle can make a mess
(the skins stick and burn), so I usually place a sheet of foil on the
griddle first, then lay on the tomatoes and turn them occasionaly for
about 15 mintues, depending on size and ripeness, until the flesh is
soft and the skin blistered and blackened. Cool, peel away the skin
and cut out the core. Source: Authentic Mexican; Rick & Deann Groen
Bayless. MM by Lyn.
Source from luhu.jp
griddle or heavy skillet over medium heat, using a metal spatula to
press them flat to the hot surface for a few seconds, then flipping
and pressing again. Youll notice a toasted look to each side and
perhaps a whiff of smoke when theyre ready, but dont burn them or
theyll taste bitter. Lay the unpeeled garlic on the griddle and turn
frequently until soft and blackened in spots, about 15 minutes. Cool,
peel off the skin and cut in quarters. Break the chiles into a dry
blender jar, cover and blend on high until pulverized. Add the
garlic, roasted tomato, optional chile chipotle and 1/4 cup water,
then blend until very smooth. Strain the sauce through a medium-mesh
sieve into a small dish, then stir in a little more water, if
necessary to make a light, pourable consistency. Season with salt
and let stand for 1/2 hour to let the flavors mingle. To roast
tomatoes: Roasting tomatoes directly on the griddle can make a mess
(the skins stick and burn), so I usually place a sheet of foil on the
griddle first, then lay on the tomatoes and turn them occasionaly for
about 15 mintues, depending on size and ripeness, until the flesh is
soft and the skin blistered and blackened. Cool, peel away the skin
and cut out the core. Source: Authentic Mexican; Rick & Deann Groen
Bayless. MM by Lyn.
Source from luhu.jp