tag:blogger.com,1999:blog-83636259760516644582024-02-20T10:06:41.281-08:00A Touch of OliveJames Dietrichhttp://www.blogger.com/profile/03611662238915453239noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8363625976051664458.post-24412643788434620992014-10-31T09:21:00.002-07:002014-10-31T09:22:36.416-07:00Red Morita Chile SalsaSimple smokey red salsa<br />
- Make about 1 pint<br />
<br />
<a name='more'></a>Ingredients:<br />
<br />
<ul>
<li>1 dried morita (mora) chile</li>
<li>1 dried <span style="background-color: white;">guajillo chile</span></li>
<li><span style="background-color: white;">3 red jalapenos</span></li>
<li><span style="background-color: white;">6 fresh tomatillos</span></li>
<li><span style="background-color: white;">1 lime</span></li>
<li><span style="background-color: white;">Salt & Pepper</span></li>
</ul>
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Preparation</div>
<div>
<ol>
<li>Toast the chiles in a cast iron pan, until fragrant</li>
<li>Place the chilies in a bowl and cover with hot water</li>
<li>Fire up the broiler and line a baking sheet with foil</li>
<li>Peel and wash the tomatillos, cut in half, and place on the baking sheet</li>
<li>Slice the jalapenos lengthwise, remove the seeds, and place on the baking sheet</li>
<li>Place the baking sheet under the broiler (on the top most rack) and roast until the skins are blackened and the tomatillos are soft.</li>
<li>Squeeze the line into the blender</li>
<li>Add the roasted veg</li>
<li>Take the dried chilies out of the hot water and tear them up a little before you put them in the blender.</li>
<li>Add a few pinches of salt and a couple grinds of pepper.</li>
<li>Blend on high for a 10-15 seconds, stir, and blend some more until all the big chunks are broken down.</li>
<li>Taste and add more salt if necessary</li>
<li>Put it in a jar</li>
</ol>
<div>
This is good fresh, but it get better after an overnight stay in the fridge. I will keep a week or so in the fridge.</div>
</div>
James Dietrichhttp://www.blogger.com/profile/03611662238915453239noreply@blogger.com0