Chile Piquin Salsa
Monday, 26 May 2008
Description'This salsa is served either smooth or as a salsa that has texture. It's best made with fully ripe tomatoes, but if they aren't available, canned tomatoes can be substituted. '
At a glance
In a mixing bowl, cover the chiles with 1 cup of very hot water and let steep for a couple of minutes.
In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes. If the salsa is too thick, thin with water or broth to desired consistency. Season to taste.
Pour the salsa into a bowl and allow to sit at room temperature for an hour to blend the flavors before serving. For a smooth salsa, put the salsa into a blender or food processor and puree until smooth, adding additional liquid is needed.