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jueves, 7 de agosto de 2014

Recipe: Mexican red salsa (sauce)

Recipe: Mexican red salsa (sauce)

3 pounds ripe red tomatoes.
1 small onion or half a large onion.
4-6 garlic cloves depending on size.
2-4 green chillies according to how spicy and hot you like it.
1 cube vegetable broth (Chick'n) see information at the end * 1.
4 canned chipotles.
1 can tomato puree.
Salt to taste.

First step:
Wash tomatoes and peppers.
Roasted tomatoes and peppers lightly in a pan.
Then cut the stem and discarded.
Cut tomatoes and peppers into wedges.
Cut onion into medium pieces.
Peeled garlic cloves.
Open can of chipotles and tomato and ready to use.

Second step:
The blender is turned on and gradually placing the tomatoes, chiles, onion, garlic, chipotle and bouillon cube.
Blend all the ingredients and place the mixture in a stainless steel pot, add salt to taste and a can of tomato puree.
Heat over medium heat until it starts to boil.
When it starts to boil check seasoning and how spicy it is.
If it lacks salt you add a little more.
If too spicy, boil longer until it you get the spiciness you want.
When it’s ready removed from the heat and let it rest and cool off in a dry place.
Stored in a glass or plastic container and refrigerate until use.

Note: Do not add water, unless it is too spicy and required to reduce their level of spiciness.

* Note # 1:
Not bouillon-Chick 'n Eduard & Sons.


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