Wednesday, December 22, 2010

Chile Relleno. Step 1 of ? Rosie Makes A Really Intense Salsa Roja For Her Chiles Rellenos.

Heads up, folks.
This salsa roja is da bomb.
 I'm making it for my chiles rellenos.
 It's intense.
It's complex.
It's complicated.
Deep, deep flavors.
It's wonderful.
Chile guajillo.
 Chile chipotle.
 Chile ancho.
Whole coriander seeds.
Whole cumin seeds.
I picked out 2 of the guajillos, 1 chipotle, and 4 of the anchos.
Stem and seed the dried chiles.

Tear the chiles into pieces and toast them
 in a large dry skillet over medium heat
until they change color a bit, about 2 minutes.
Add in oregano.
And coriander.
Continue to toast for 2-3 minutes until your kitchen is quite fragrant.
Add in about 1 cup water to cover the chiles.
 Turn heat to low and simmer for about 15 minutes.

Into the blender and puree.

And you get this nice thick lovely salsa.

I sliced a few tomatoes, chopped an onion,
 garlic cloves, and cilantro.
 Drizzled with olive oil and seasoned with salt and pepper.
Broil until everything is nicely charred.
And add to salsa mixture in blender.


This is a thick, concentrated,
layered, exquisitely intense sauce.
It's almost like chocolate.
 And it's a wonderful accompaniment
 to a lovely chile relleno.
 Once again, trust Rosie on this.
 Make this sauce.
 Use it with burritos, enchiladas, tacos or as a dip for tortilla chips.
 You'll be glad you did.
And a little bit goes a long way.
 It is decadent.

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