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Prep Time: 25 Minutes Cook Time: 3 Minutes |
Ready In: 28 Minutes Servings: 4 |
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I have loved Ninfa's for a long time. Recently I found a book with handwritten recipes from several Texas area restaurants, so I'm sharing them. Ingredients:
1 -2 chiles de arbol |
1 -2 dried red pepper, if you can't get chiles de arbol |
4 medium tomatoes, halved |
3 garlic cloves |
4 sprigs cilantro |
1 teaspoon salt |
1 -2 jalapeno (optional) |
1 -2 tablespoon oil (recipe doesn't specify the type.) |
1/2 cup tomato sauce (optional) |
Directions:
1. Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
2. In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
3. Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
4. If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
5. This salsa may be made in advance and either refridgerated or frozen.
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