Saturday, November 10, 2012

Smoky Mulato Chili Salsa

I love salsa and it doesn’t always have to be hot and spicy.  This one is great as it has a nice smoky flavor and not all of the heat of many salsa recipes.  This salsa is good on anything, especially eggs. This is especially perfect for those who do not care for spicy foods…it ROCKS!

  • 3 or 4 Dried Mulato Chilies
  • Juice of 1 Lime
  • ½ Onion, roughly chopped
  • 2 Garlic Cloves
  • 1 teaspoon salt
  • ½ Cup Tomato Puree
First: put the chilies in a small pan and add water to just cover; bring to a boil, turn heat off and let sit for about 10 minutes or so, to soften.

Second: put softened chilies in blender with lime juice, onion, garlic, salt, and tomato puree; blend until thoroughly mixed; add enough of the chili water to achieve desired consistency.  (make it a little on the watery side as you will be cooking this salsa)

Finally:  pour the salsa into a saucepan and cook until thickened a bit, about 5 minutes.  (the idea is to cook out the rawness out of the salsa and thicken) 

This is a great go-to salsa recipe that can be easily changed using any similar sized dried chili.  I love to experiment with different chilies as they all have different flavors and notes.  Keep in mind that different chilies have different heat levels but that is usually noted on the package.  

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