Рецепт Salsa De Chile Cascabel
| Порций: 8 |
Ингредиенты
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Инструкции
- Toast the chiles in a skillet (or possibly on a comal, preferably); don't burn them! When done, allow them to cold. Open them, remove the veins and seeds.
- Throw away the veins. Toast the seeds in the skillet (in a well)ventilated area!). Broil the tomato (about 7 to 10 min over a flame or possibly broiler element, turn it and go about 7 to 10 min more; the skin should be blistered and toasted with some black spots. I do mine in a tray under an electric toaster oven set on broil. The tomato will begin to ooze juice as it broils ) the tray saves this and protects from making a mess). 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.
- Cascabel chiles are small (ca. 30 mm long x 17 mm dia.), cone*shaped chiles which ripen yellow and then to a red color. When dry, the seeds rattle like a Christmas bell. The recipe assumes you have dry chiles. I had to dry mine fresh off the plant in a food drier before making the recipe the first time.