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What You Need:
(To Make: about 2 cups)
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5 dried ancho chilies
1 cup boiling water
1 dried pequin chili, crumbled
3 medium tomatoes peeled, seeded and coarsely chopped (see salsa cruda), or substitute 1 cup drained, canned Italian plum tomatoes
½ cup coarsely chopped onions
¼ teaspoon finely chopped garlic
¼ cup olive oil or vegetable oil
1 tablespoon finely chopped fresh parsley
½ teaspoon sugar
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
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Translate this recipe:
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| How To Cook: |
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1. Under cold running water, pull the stems off the ancho chilies, tear them in half and brush out their seeds. With a small, sharp knife, cut away any large ribs. Tear the chilies into small pieces and place them in a bowl.
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2. Pour 1 cup of boiling water over them and let them soak for 30 minutes. Then combine the ancho chilies, ¼ cup of their soaking water, the pequin chili, tomatoes, onions and garlic in the jar of a blender.
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3. Blend at high speed for 1 minute, or until the mixture is reduced to a smooth puree. (To make the sauce by hand, puree the chilies, tomatoes, onions and garlic in a food mill set over a bowl.
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4. Discard any pulp left in the mill. Stir ¼ cup of chili soaking water into the puree and mix well.) In an 8- to 10-inch skillet, heat the oil over moderate heat.
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5. Add the puree and cook, uncovered, stirring occasionally, for 5 minutes. Stir in the parsley, sugar, salt and pepper, remove the skillet from the heat, and add the vinegar.
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6. "Salsa de chile rojo" is traditionally served with cooked meats and tortilla dishes. It keeps, covered and refrigerated, for 3 to 4 days.
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