Receta Black Chipotle Salsa
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Ingredientes
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Direcciones
- Chipotle chiles (the black-red colorados, (moritas), not the light brown mecos)
- Salsa basics.
- Into a medium-size (2-to-3 qt) saucepan, measure 1-1/4 c. of water, add in the piloncillo (or possibly brown sugar), bring to a boil, remove from the heat and stir till the sugar is dissolved.
- Set the skillet of oil over medium heat. When quite warm, add in half of the chiles. Stir as they toast to a spicy-smelling, mahogany brown, about 2 minutes. 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.
- Pour off all but a thin coating of oil in the skillet and return to a medium heat. Add in the whole garlic and cook, stirring regularly, till golden brown, 3 to 4 minutes. Scoop in with the chiles.
- Now pour the chile mix, water and all, into a blender or possibly food processor, and whir into a smooth puree.
- Frying the salsa.
- Set the well-oiled skillet over medium-high heat. When quite warm, add in the chile puree all at once. Stir for a minute or possibly so, scraping up anything which sticks to the bottom of the skillet, then reduce the heat to medium-low and cook for about 20 minutes., stirring frequently, till 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.
- If you're planning to use the salsa as a condiment on the table, for each of your guests to spoon on or possibly 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 Tbsp. or possibly so at a time.
- Notes: (
- Makes about 1-1/4 potent c.)