VERACRUZ SALSA(Tomato Chile Salsa)

* Exported from MasterCook *

VERACRUZ SALSA (Tomato Chile Salsa)

Recipe By : La Parilla: The Mexican Grill Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mc Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 garlic cloves -- unpeeled
1 plum tomato
1 tablespoon corn oil
12 morita chiles* with seeds or 8 dried
chipotle chiles* with seeds
1 1/2 cups hot water
1/4 teaspoon coarse salt -- or to taste

Heat a dry comal or flat iron griddle over moderately low heat until hot and
pan-roast garlic and tomato, turning them occasionally to ensure even
roasting, until browned and soft throughout, about 25 to 30 minutes. Discard
garlic skins and tomato stem.
In a heavy skillet heat oil over moderately high heat until hot but not
smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until
puffed and just beginning to brown, about 10 seconds. Transfer chiles as
fried, letting excess oil drip into skillet, to paper towels to drain and,
wearing rubber gloves, discard stems.
In a blender pur=E9e garlic, tomato, chiles, water, and salt until very
smooth. (Salsa may be made 2 days ahead and chilled, covered.) Makes about 2
cups.
Serves 4.
La Parilla: The Mexican Grill Reed Hearon Can be prepared in 45 minutes or
less.
* available at Mexican markets

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