Salsa Brava Recipe - Cooking Index
Salsa Brava Recipe - Cooking Index
| 6 | Tomatoes - charred or broiled | |
| Until skin blisters | ||
| 1 | Onion - chopped coarse (medium) | |
| 1 | Dried pasilla chile | |
| 3/4 | Serrano chiles - charred | |
| Skinned | ||
| 3 tablespoons | 45ml | Cilantro |
| Salt to taste |
Toast the pasilla 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 pasilla 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 cilantro
Source:
Mark Preston
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