Salsa Brava

Title:
Salsa Brava

Yield:
2 Cups

Categories:
Salsa




Ingredients:





     6    Tomatoes, charred or broiled


          Until skin blisters


     1 md Onion, chopped coarse


     1    Dried passilla chile


 13/16    Serrano chiles,charred


          Skined


     3 tb Cillantro


          Salt to taste






 :       Toast the passilla chile in a heavy skillet until it is softened


 and releases a toasty smell.  DO NOT BURN. If you burn, throw it out as it


 will be bitter. When you can handle, break it into pieces and remove the


 stem and seeds.  Place the chile pieces in a cup of boiling water and let


 steep for 20 minutes.


 :       Meanwhile prepare your tomato by rremoving the charred skins and


 squeezing out the seeds.  Chop the onion . Remove the charred skin from the


 chiles, leaving a little skin and seeds.


 :       Place the soaked passilla into a food processor with 2 tbs of


 water.  Puree for 20-30 seconds. Next add the tomato pieces, onion pieces


 and serrano chiles with some seeds. Rooughly puree, using off/on pulses.


 :       Simmer the salsa in a 2 qt saucepan for 10 minutes to remove the


 raw flavor.  Place the salsa in a bowl and allow to cool. Stir in salt to


 taste and cillantro


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini