Salsa De Muchos Chiles Recipes

SALSA DE CHILE COLORADO

Steps:

• Heat a comal or a cast iron skillet over medium heat until a drop of water sizzles on contact. Remove the stems and seeds from the chiles and wipe them clean with a dry cloth. Place them on the comal and toast them, just until their aroma is released, 30 to 60 seconds. Be careful not to burn them. Place the chiles in a bowl and cover them with boiling water. Let them soak until softened, about 10 minutes. Drain the chiles and discard the liquid. Place the chiles, oregano, garlic, and the 2 cups of water in a blender and blend to a smooth puree. Add more water if the sauce is too thick. Place the oil in a medium size saucepan. Heat the oil over medium high heat until it is rippling. Add the flour and cook, stirring constantly, until golden. Add the chile puree and salt to the pan and reduce the heat to low. It may splatter as you pour it in, so be careful. Cook, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes. Finish the sauce with the sugar and vinegar. Store, tightly covered, in the refrigerator up to a week or indefinitely in the freezer.

SALSA DE CHILE PASILLA

Steps:

• Heat 1/4 cup of oil in a non-stick skillet over medium heat
• Once the oil is hot, fry the garlic, moving often, until they just begin to turn golden, about 20-30 seconds
• Remove the garlic from the oil and place in the blender
• Next, fry the chiles, one at a time, pressing down with a spatula until they just begin to change color and inflate slightly, about 5-10 seconds per side. Put the fried chiles in the blender and repeat this step for all remaining chiles.
• Add any remaining oil from the skillet to the blender and allow it to cool slightly
• Add salt. I start with 1/2 tsp and add more if necessary.
• Begin blending the mixture, slowly streaming oil into the blender while the blender is running. Blend until the mixture is mostly smooth, with no large chunks of chile or garlic remaining. The final mixture should be thick and oily. More liquidy than a paste, but not watery.
• Check for salt and adjust if necessary

COOKED TOMATILLO SALSA WITH ARBOL CHILES

Steps:

• You will need a large skillet or heavy saucepan and either a blender or food processor.
• Heat the oil in a large heavy skillet or saucepan over medium high heat. Add garlic and onion and cook, stirring occasionally, until onion is transparent. Add chiles and cook for one minute more. Add tomatillos, then pour in broth and add sugar and salt. Bring to a boil, lower heat and gently simmer uncovered for thirty minutes. Remove from heat and let cool. Taste for salt and adjust if necessary. You can either mash the tomatillos with a fork to produce a coarse-textured salsa, or transfer the sauce to a food processor or blender to be briefly processed to a smooth texture. Transfer sauce to a serving dish and just before serving, stir in coriander leaf.