Free Recipe Black Chipotle Salsa
Recipe Type: L Recipes
Recipe Preparation: boil
Cooking Ingredients for Black Chipotle Salsa Recipe
1-1/4 c Water
2-1/2 oz Piloncillo; (unrefined
-sugar),
; or
1/3 c Dark brown sugar
Vegetable oil; for frying
4 oz Dried chipotle chiles;
-stemmed
3 Garlic cloves; peeled
1/2 ts Salt
Black Chipotle Salsa Preparation
*chipotle chiles (the black-red colorados, (moritas), not the light brown mecos) Salsa basics. 1. Into a medium-size (2-to-3 quart) saucepan, measure 1-1/4 cups of water, add the piloncillo (or brown sugar), bring to a boil, remove from the heat and stir until the sugar is dissolved. 2. Set the skillet of oil over medium heat. When quite hot, add half of the chiles. Stir as they toast to a spicy-smelling, mahogany brown, about 2 min. Use a slotted spoon to scoop them out, leaving as much oil as possible behind, then drop them directly into the sweet water, Fry/toast the remaining chiles in the same way. 3. Pour off all but a thin coating of oil in the skillet and return to a medium heat. Add the whole garlic and cook, stirring regularly, until golden, 3 to 4 min. Scoop in with the chiles. 4. Now pour the chile mixture, water and all, into a blender or food processor, and whir into a smooth puree. Frying the salsa. 1. Set the well-oiled skillet over medium-high heat. When quite hot, add the chile puree all at once. Stir for a minute or so, scraping up anything that sticks to the bottom of the skillet, then reduce the heat to medium-low and cook for about 20 min., stirring frequently, until about as thick as tomato paste. (The salsa will be very pungent/spicy smelling and have darkened to nearly black. And if you”ve left a generous coating of oil in the skillet, it”ll be shiny on top when it”s perfectly reduced.) Taste gingerly and season with salt. 2. If you”re planning to use the salsa as a condiment on the table, for each of your guests to spoon on or stir in, you”ll probably want to stir in a little water to give it a more saucy consistency. For use as a seasoning, you can simply scrape it into a glass jar, store it in the refrigerator and dole it out a tablespoon or so at a time. Copyright credit: 1996 by Rick Bayless and Deann Groen Bayless © 1996 Lifetime Entertainment Services. All rights reserved. Notes: (Makes about 1-1/4 potent cups) MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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