Salsa Roja: Red Chile-Tomatillo Salsa
- 1/2 ounce small hot dried chiles, stemmed
- 6 large garlic cloves, unpeeled
- 1 pound (10 to 12 medium-size) tomatillos, husked and rinsed
- Salt
- Sugar, about 1/2 teaspoon (optional)
- Note on chiles: This is one of the most versatile formulas to know, since you can go to practically any grocery store and find at least one variety of small hot dried chile.
- In a Mexican market (on either side of the border), the possibilities multiply quickly ?
- from the nuttiness of cascabel to the punch of arbol chiles, the peanutiness of piquin, and the smoky sweetness of red chipotles (morita).
- As a rough guide, 1/2 ounce dried chiles corresponds to 6 red chipotles (mortas), 4 tan chipotles, 16 arbols, 3 cascabels or 1/4 cup piquin.
- Toasting and roasting.
- Preheat a broiler.
- In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them).
- Transfer to a bowl, cover with hot water and rehydrate for 30 minutes.
- In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes.
- Cool and slip off the papery skin.
- Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side.
- Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor.
- Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic.
- Puree, then scrape into a serving dish.
- Stir in enough water to give a spoonable consistency, usually about 1/4 cup.
- Season with salt, usually 1 teaspoon, and the optional sugar.
- Refrigerated, the salsa keeps for several days.
chiles, garlic, salt, sugar
Taken from www.foodnetwork.com/recipes/salsa-roja-red-chile-tomatillo-salsa-recipe0.html (may not work)