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Ingredients
- 2 ancho chiles
- 6 guajillo or dried california chiles
- 3 cups hot water
- 2 cloves garlic
- 1 teaspoon salt
- 2 tablespoons fresh lard or vegetable oil
- 1 1/2 tablespoons very finely minced white onion
Details
Preparation
Step 1
Heat a large cast iron skillet over high heat. Remove the stems form the chiles, cut a slit up one side of each, and remove the seeds. Open up flat. One at a time, press the opened chiles flat onto the hot skillet until blistered and light brown. Turn and repeat, being careful not to burn.
Place the chiles in a small, deep bowl and add 2 cups of the hot water. Soak the chiles for 45 minutes, occasionally pressing them down into the water. Place the chiles and soaking liquid in a blender. Add the garlic and salt and run the blender on high speed for 2 to 3 minutes, until very smooth.
IN a 2 quart saucepan, heat the large over medium heat. Add the onion and cook and stir until soft. Add the chiles. It will splatter, so have a lid or splatter screen ready. Fry the sauce for 7 minutes, stirring occasionally. Rinse the blender with the remaining 1 cup of hot water, add it to the salsa, and simmer for 10 minutes. If desired, strain through a food mill or coarse sieve. I like the salsa to be thick enough to cling, but you may thin with more water if desired.
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