Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Quick-Cooked Tomato-Chipotle Sauce

Recipe from: Rick Bayless
Servings: 2 cups

3 each to 4 (about ¼ ounce total) dried
black-red chilies chipotles colorados, (chilies moritas), or 2 to 3 (about ¼ ounce total) dried tan chilies chipotles mecos, or 3 to 4 canned chilies chipotles en adobo
4 each garlic cloves
1 ½ pounds tomatoes (3 medium-large round or 9-12 plum)
1 tablespoon rich tasting lard or olive or vegetable
oil
½ teaspoon salt, to taste

Toasting and roasting the key ingredients: Set a heavy ungreased skillet or griddle over medium heat. If using dried chilies, break off their stems. Toast the chilies a few at a time: Lay on the hot surface, press flat for a few seconds with a metal spatula (they'll crackle faintly and release their smoky aroma), then flip and press down to toast the other side. Transfer the toasted chilies to a bowl, cover with hot water and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Pour off all the water and discard

If using canned chilies, simply remove them from the adobo they're packed in. On a heavy, ungreased skillet or griddle over medium heat (you'll already have it on if you're using dried chilies), roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes.

Cool, slip off the papery skins, and roughly chop.

Lay the tomatoes on a baking sheet and place about 4-inches below a very hot broiler. When they blister, blacken and soften on one side, about 6 minutes, turn them over and roast on the other side. Cool, then peel, collecting all the juices with the tomatoes.

The sauce:
Scrape the tomatoes and their juices into a food processor or blender and add the rehydrated or canned chilies and garlic. Pulse the machine until the mixture is nearly a purée - it should have a little more texture than canned tomato sauce.

Heat the lard or oil in a heavy, medium-size saucepan over medium-high heat. When hot enough to make a drop of the purée sizzle sharply, add it all at once and stir for about 5 minutes as it sears and concentrates to an earthy, red, thickish sauce - about the consistency of a medium-thick spaghetti sauce. Taste and season with salt.

Per Serving (excluding unknown items): 18 Calories; trace Fat (1.9% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1068mg Sodium. Exchanges: 1 Vegetable.

Note:
Could be used with tacos or over roasted/smoked meats. Soaking the chilies in hot tap water is probably best.


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