Salsa Recipes

Salsa Brava

6 tomatoes, charred or broiled until skin blisters
1 medium onion, chopped coarse
1 dried pasilla chile
3/4 serrano chile,charred, skinned
3 tablespoons cilantro
salt to taste

Toast the pasilla 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. Let it cool, then 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 removing 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 tasty into a food processor with 2 tablespoons of water. Puree for 20 to 30 seconds. Next add the tomato pieces, onion pieces and serrano chiles with some seeds. Roughly puree, using off/on pulses. Simmer the salsa in a 2 quart saucepan for 10 minutes to remove the raw flavor. Place the salsa in a bowl and allow to cool. Stir in salt and cilantro to taste. Serve.

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