PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Charred Habanero Salsa
  Back To Index
    Basic Salsa With Any Kind of Dry Chiles

  • 6 large Chiles dry *
  • 1/2 medium Onion
  • 1/4 cup Vinegar
  • 1 clove garlic
  • Salt
  • Vegetable oil
  • * Morita, mulato, guajillo or any kind. If the chiles are little like jalapenos or serranos, use 15 chiles

    The kind of chiles that you use determine the final flavor, you can experiment with different kinds or mixing the different kinds of chiles. But this is the basic recipe for prepare salsas with dry chiles.

    Wash the chiles in water and discard the seeds and threads of chiles. Let stand in water at least 2 or 3 hours or all the night, if you do not have time let the chiles in warm water at least 30 min. Then ground with the other ingredients and in a sauce pan put a little amount of vegetable oil when it will be warm add the salsa and cook 30 min or more, the flavor of vineagar have to disapear, add water if need. When it is cook you can use for "Chilaquiles", "Enchiladas", and eggs.

    From: Patricia Wriedt Mexico City - pwriedt@spin.com.mx
    Posted By: Patricia Wriedt To PepperFool.com
    Post Date: 06-10-02

    *BACK TO SALSA*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com