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Active Time: 5 Minutes
Total Time: 15 Minutes
Yield: Makes 2 cups
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| This sauce, which is also known as salsa de chile seco, is a specialty of Veracruz, where chipotle chiles are called chile seco (dry chiles). It is delicious with dishes such as Infladas de Frijol, but it is very spicy, so watch out. |
RECIPE INGREDIENTS
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DIRECTIONS
Toast the chiles on a hot comal or cast-iron griddle, then soak them in hot water until soft. Remove the seeds and veins. Puree the chiles in a blender with the garlic and a little fresh water to make a thick paste. Add the salt.
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Heat the oil in a frying pan over medium heat and fry the sauce, stirring regularly, until it bubbles. Allow to cool.
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Serve at room temperature in a bowl. It will keep in the refrigerator for 3 to 5 days.
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Serving Size = 1 Tablespoon
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 2 cups
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