Where I come from, there is this wonderful creation called simple "chile." For most of the world, I'm sure you're imagining beans, meat, chili powder. This is not what I'm referring to. Chili is a wonderful concoction that is part salsa part hot sauce. For YEARS, I've stockpiled this wonderful stuff from the little old lady who makes breakfast burritos at the gas station. I finally decided that tonight was the night I'll attempt to make it myself.
Here's how I did it.
4 dried pasilla chilies
4 dried new mexico chilies
2 chipotles in adobo
3 TB Cider vinegar
Juice from 2 limes (about 4 TB)
1/2 an onion
1/4 cilantro
2 tsp salt
1/2 tsp pepper
4 cloves of garlic
boiling water.
Place dried chilies in a bowl and cover with boiling water. Cover with plastic wrap. Allow them to sit for about 10 minutes while they soften. After they're softened, remove the tops and seeds (you can do this before you soften them if you choose). Save the water cause you'll want to use a little bit of it. Place the ingredients with about 1/2 cup of the "chili water." Puree everything until it's the desired consistency. If you find you need more liquid, use a little more chili water. This definitely packs a kick, but it's wonderful. I used it with my Barbacoa burritos, and I'm saving the leftovers for Pozole on Monday. It's so good, I could eat it with a spoon!
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