© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: ATXChefInTraining
Servings: 4 to 6—about 2 cups
I have loved Ninfa's for a long time. Recently I found a book with handwritten recipes from several Texas area restaurants, so I'm sharing them.
1 to 2 chiles de arbol, or 1 to 2 dried red pepper, if you can't get chiles de arbol
4 medium tomatoes, halved
3 garlic cloves
4 sprigs cilantro
1 teaspoon salt
1 to 2 jalapeño, optional
1 to 2 tablespoon oil—recipe doesn't specify the type
½ cup tomato sauce, optional
Place the dried chiles on a cookie sheet and toast in a 325°F oven for 3 to 4 minutes. Stem and seed them, and then set aside.
In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened—about 20 minutes. Transfer to a blender and purée along with the cilantro, salt, toasted chiles, and if desired, jalapeños, for 1 to 2 minutes. Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes. If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
This salsa may be made in advance and either refrigerated or frozen.