Salsa Brava
Description
This Mexican dip features Tomatoes, charred or broiled. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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.
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DO NOT BURN.
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If you burn, throw it out as it will be bitter.
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When you can handle, break it into pieces and remove the stem and seeds.
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Place the chile pieces in a cup of boiling water and let steep for 20 minutes.
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: Meanwhile prepare your tomato by rremoving the charred skins and squeezing out the seeds.
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Chop the onion .
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Remove the charred skin from the chiles, leaving a little skin and seeds.
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: Place the soaked passilla into a food processor with 2 tbs of water.
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Puree for 20-30 seconds.
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Next add the tomato pieces, onion pieces and serrano chiles with some seeds.
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Rooughly puree, using off/on pulses.
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: Simmer the salsa in a 2 qt saucepan for 10 minutes to remove the raw flavor.
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Place the salsa in a bowl and allow to cool.
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Stir in salt to taste and cillantro
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1631.0kcal
- % Daily Value *
- Total Fat 184.5g284%
- Saturated Fat 27.7g139%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, boiling, brava, broiled, charred, dip, mexican, salsa, simmering, title, tomatoes, vegan
