Ingredients
-
3
-
1
-
3
-
2
-
1/4 - 1/2
-
1
-
3/4
-
-
-
-
-
-
-
-
Directions
Grilled Chile and Tomato Salsa, This is a very mild salsa with a nice smoky flavor Great served with tacos, flautas, grilled meats, or chips The salsa ingredients should be grilled until well blackened If you would like a hotter salsa just add more serranos From my favorite cookbook, Baja: Cooking on the Edge , This is a very mild salsa with a nice smoky flavor Great served with tacos, flautas, grilled meats, or chips The salsa ingredients should be grilled until well blackened If you would like a hotter salsa just add more serranos From my favorite cookbook, Baja: Cooking on the Edge
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Steps
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1
Done
|
Lay a Sheet of Foil in a Heavy Cast-Iron Frying Pan or Comal. Over High Heat in a Well-Ventilated Area, Dry-Roast the Chiles, Tomatoes, and Garlic. Roast the Anaheims and Tomatoes Until Well Blackened on All Sides; Roast the Garlic and Serrano Just Until Softened. |
|
2
Done
|
Cool the Chiles. Core the Tomatoes and Drop Into a Food Processor. Stem the Serrano, Peel the Garlic, and Add Them to the Processor. |
|
3
Done
|
Stem and Seed the Anaheims; Do not Peel. Add to the Processor and Pulse Until Smooth. Scrape Into a Bowl and Add the Water, Vinegar, and Salt. |
