Smoked Chili Salsa
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 2 tb Tomato paste
- 1 tb Strong red wine or balsamic vinegar or more to taste
- 2 tb Brown sugar
- 1 cn Chipotle chiles in adobo sauce
- 2 c Boiling water
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- From "The Savory Way" by Deborah Madison, Bantam.
- Blend the chiles and water together in a food processor or blender until smooth. Add the other ingredients and blend again. Taste and adjust the flavorings as desired. Serve salsa with beans, eggs or in soups.
- Makes 2 cups. Serves 8.
- Nutritional analysis per serving: 22.7 calories; 0 grams total fat; (0 grams saturated fat); 0.3 grams protein; 2.1 grams carbohydrates; 0 milligrams cholesterol; 35.7 milligrams sodium.
- From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Plating
Cookware for this recipe
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Blender
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Food processor
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Chef's knife