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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I grew Passilla chili peppers this year and now I am looking for recipes for them... this recipe I found on the web.. Ingredients:
6 tomatoes, charred or broiled, until skin blisters |
1 med. onion, chopped coarse |
1 dried passilla chile |
3/4 serrano chiles,charred & skinned |
3 tbsp. cilantro |
salt to taste |
Directions:
1. Toast the passilla chile
2. in a heavy skillet
3. until it is softened and
4. releases a toasty smell.
5. DO NOT BURN.
6. If you burn,
7. throw it out as it
8. will be bitter.
9. When you can handle,
10. break it into pieces and
11. remove the stem and seeds.
12. Place the chile pieces
13. in a cup of boiling
14. water and let steep
15. for 20 minutes.
16. Meanwhile prepare
17. your tomato by removing
18. the charred skins
19. and squeezing out the seeds.
20. Chop the onion .
21. Remove the charred skin
22. from the chiles,
23. leaving a little skin and seeds.
24. Place the soaked passilla
25. into a food processor
26. with 2 tbs of water.
27. Puree for 20-30 seconds.
28. Next add the tomato pieces,
29. onion pieces and
30. serrano chiles with some seeds.
31. Roughly puree,
32. using off/on pulses.
33. Simmer the salsa
34. in a 2 qt saucepan
35. for 10 minutes to
36. remove the raw flavor.
37. Place the salsa in a bowl
38. and allow to cool.
39. Stir in salt to taste
40. and cillantro.
41. Medium to Hot
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