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Everything Salsa
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    Everything Salsa

  • 4 New Mexican or guajillo chiles
  • 4 chipotle or morita chiles
  • 2 1/2 pounds vine-ripened tomatoes, cut in half
  • 1 sweet red onion, quartered
  • 1 head of garlic, top sliced off
  • 1 large sprig oregano or marjoram
  • 4 cups water
  • 2 teaspoons salt
  • 1/4 cup half-and-half
  • INSTRUCTIONS:
    Rinse and stem the chiles, then place in a large pot. Add the tomatoes, onion, garlic, oregano, water and salt. Bring to a simmer, then reduce heat to very, very low. Simmer for 30 minutes. Place half of the solid ingredients in a blender. Add about 1 cup of the liquid (do not use all of the liquid or the sauce will be too thin). Process until the ingredients are pureed.

    Push the puree through a fine sieve into a large saucepan. Use a spatula to scrape off all bits of puree from the bottom of the sieve. Repeat with the remaining solids and 1 more cup or so of the liquid.

    Simmer the sauce for about 10 minutes, tasting for seasoning.

    Add the half-and-half and continue to simmer for 5 minutes, until the sauce smooths out and the flavors come together.
    Yields about 1 quart salsa.

    PER TABLESPOON: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.

    From: Jacqueline Higuera McMahan..... San Francisco Chronicle:
    Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date: Sun, 27 Jul 1997

    *BACK TO SALSA*







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