Title: Red-Chile Sauce W/ Roasted Tomato / Salsa Roja
Categories: Ethnic Sauce
Yield: 4 Servings
| 4 | md | Dried guajillos chiles; stemmed, seeded & deveined |
| 2 | | Garlic cloves, unpeeled |
| 1 | lg | Tomato, roasted, peeled cored & roughly chopped |
| 1/2 | | Canned chipotle chile; seeded (optional) |
| 1/2 | ts | Salt |
Tear the guajillo chilkes into flat pieces, then toast them on a griddle or
heavy skillet over medium heat, using a metal spatula to press them flat to
the hot surface for a few seconds, then flipping and pressing again. You'll
notice a toasted look to each side and perhaps a whiff of smoke when
they're ready, but don't burn them or they'll taste bitter. Lay the
unpeeled garlic on the griddle and turn frequently until soft and blackened
in spots, about 15 minutes. Cool, peel off the skin and cut in quarters.
Break the chiles into a dry blender jar, cover and blend on high until
pulverized. Add the garlic, roasted tomato, optional chile chipotle and
1/4 cup water, then blend until very smooth. Strain the sauce through a
medium-mesh sieve into a small dish, then stir in a little more water, if
necessary to make a light, pourable consistency. Season with salt and let
stand for 1/2 hour to let the flavors mingle. To roast tomatoes: Roasting
tomatoes directly on the griddle can make a mess (the skins stick and
burn), so I usually place a sheet of foil on the griddle first, then lay on
the tomatoes and turn them occasionaly for about 15 mintues, depending on
size and ripeness, until the flesh is soft and the skin blistered and
blackened. Cool, peel away the skin and cut out the core. Source:
Authentic Mexican; Rick & Deann Groen Bayless. MM by Lyn.