Salsa Recipes

Salsa Brava

  
6 Tomatoes, charred or broiled
   Until skin blisters
1 med. Onion, chopped coarse
1 Dried passilla chile
3/4 Serrano chiles,charred & skinned
3 Tbsp. Cillantro
Salt to taste

Toast the passilla chile 
in a heavy skillet 
until it is softened and 
releases a toasty smell. 
DO NOT BURN.  
If you burn,  
throw it out as it 
will be bitter. 
When you can handle, 
break it into pieces and 
remove the stem and seeds.  
Place the chile pieces 
in a cup of boiling 
water and let steep 
for 20 minutes.
Meanwhile prepare 
your tomato by removing 
the charred skins
and squeezing out the seeds.  
Chop the onion . 
Remove the charred skin 
from the chiles, 
leaving a little skin and seeds.
Place the soaked passilla 
into a food processor 
with 2 tbs of water.  
Puree for 20-30 seconds.
Next add the tomato pieces, 
onion pieces and 
serrano chiles with some seeds. 
Roughly puree, 
using off/on pulses.
Simmer the salsa 
in a 2 qt saucepan 
for 10 minutes to 
remove the raw flavor. 
Place the salsa in a bowl 
and allow to cool. 
Stir in salt to taste 
and cillantro.

Medium to Hot