Condiment, Mexican, Sauces, Spreads, Dips & Dressings
6 dried Comapeno Peppers (.8 oz)
3 Tomatoes (21.1 oz)
1/4 of an Onion (1.2 oz)
1 Garlic clove (.1 oz)
1 Epazote sprig
1 cup of Chicken Stock (8.4 fl oz)
2 tablespoons of Olive Oil
1/2 tablespoon of Salt
Roast and Chop:
Roast the tomatoes over medium heat for about 4 minutes, until all their sides are moderately roasted; move them regularly with some tongs.
Transfer from the griddle to a blender, with the tongs, the tomatoes that were roasted; then reserve.
Finely chop the onion and mince the garlic, then set aside.
Remove the comapeño pepper seeds, or your salsa is going to be fire and you won’t be able to enjoy it.
Cut the dried comapeño peppers into small chunks, then reserve them for the next step.
Fry some Ingredients:
Heat in a frying pan over low heat the olive oil.
Fry the minced onion & garlic for approximately 1 minute, until they look a bit transparent; stir regularly.
Add in the frying pan the small chunks of the dried comapeno peppers that were cut. Mix the ingredients and fry them for approximately 1 minute, until the chilies are lightly fried, stir regularly.
Transfer everything from the frying pan to the blender, add the chicken stock and blend well.
Pour the comapeño pepper salsa to a boil over high heat, until it boils. Reduce to medium heat and cook it for about 7 minutes, until it thickens a little and acquires a more intense color; stir occasionally.
When the cooking is done discard the epazote sprig.