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Post by :karma69_us
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :994
Click below to download : Mexican And Hispanic - Salsa - Salsa De Chile Pasilla (Format : PDF)
Mexican And Hispanic - Salsa - Salsa De Chile Pasilla
4 Chiles pasillas1 tsp. Dried oregano
1 tbl. Cooking oil
3 tbl. Olive oil
1 tbl. Wine vinegar
1 Salt to taste
1 Pepper to taste
Soak pasillas in warm water to barely cover for 30 minutes. Puree chile and water. Add seasonings and mix well.
Heat oil in skillet and cook puree 5 minutes, stirring constantly. Cool, then stir in olive oil
and vinegar. Serve cold.
Makes 1 1/2 cups.
NEXT BOOKS
1 clove garlic, peeled 1-2 Hot chiles of your choice 2 tomatoes cilantro to taste salt Roast chiles and tomatoes on a very hot comal (griddle). Place garlic in a mortar and crush; add chiles and crush; add tomatoes (Be careful. They will squirt juice everwhere if you don't break them carefully in the beginning.) and crush and stir to blend. Stir in chopped cilantro and salt to taste. If you don't have a Mexican or Asian mortar, a blender will do the trick. Just don't over-blend.
Mexican And Hispanic - Salsa - Salsa De Mojcajete
PREVIOUS BOOKS
1 can (28 oz) diced tomatoes 1 can (4 oz) ortega diced green chiles 1/2 cup chopped red onion(or any sweet onion can be used) 2 chopped jalapeno peppers 1 clove minced garlic 4 TBS fresh chopped cilantro 3 TBS cuervo gold tequila 1 TBS good olive oil(extra virgin preferred) 1/2 tsp salt Drain the tomatoes well and place in a large bowl. Add the other ingredients in the order listed. Mix well. Refrigerate for at least 4 hours, up to overnight.
Mexican And Hispanic - Salsa Con Cuervo Gold
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