The Mexican Cookbook: Collection of Savour Press's best Mexican and Taco Recipes! by SAVOUR PRESS

Author:SAVOUR PRESS [PRESS, SAVOUR]
Language: eng
Format: epub, pdf
Publisher: Savour Press
Published: 2018-09-19T18:30:00+00:00

Salsa de Chipotle Quemado (Burnt Chipotle Salsa)

This burnt chipotle salsa is meant to add life to your meat recipes. It looks dark due to toasted dried chiles, but it tastes so flavorful and aromatic. You need a blender to puree the ingredients and an extra time to toast the chiles.

Servings: 6

Ingredients

7 pcs (1¼ oz.) stemmed dried chipotle chiles

3 tablespoons canola oil

1 minced small white onion

1 smashed clove garlic

¼ cups apple cider vinegar

¼ cups agave syrup

2 teaspoons kosher salt

Directions

Toast chiles in a preheated ten-inch skillet.

Turn chiles frequently, until blackened and blistered for eight minutes.

Place toasted chiles in a food processor, set aside.

Reheat the skillet and pour two tablespoons oil.

Sauté the onion and stir until soft and a bit caramelized for twelve minutes.

Pour the caramelized onion in the processor together with the garlic, chile syrup, vinegar, three-fourth cup water, and salt.

Puree the ingredients until smooth for two minutes.

Heat the remaining oil in the skillet on medium low heat.

Pour the puree, stir often until the salsa has thickened and turns into brick red color for forty-five minutes.

Let it cool.

Serve!

Nutritional Information: 397 calories; 21.1 g fat(1.6 g saturated fat); 0 mg cholesterol; 2363 mg sodium; 47.3 g carbohydrate; 3.3 g dietary fiber; 10.5 g total sugars; 3 g protein.

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