Mexican Beer Salsaethnic, salsa 4.00 each dried ancho chiles 6.00 large ripe tomatoes 0.75 cup diced white onions 4.00 each cloves garlic 1.00 tablespoon coarse salt 0.50 teaspoon black pepper 0.50 cup mexican beer 0.50 cup chopped cilantro leaves Preheat oven to 400 degrees. Soak anchos in hot water until soft, about 10 to 15 minutes. Drain water and stem and seed chiles. (Use gloves.) Place tomatoes, onion, garlic, and chiles in a roasting pan and roast in oven for 20 minutes until skins of tomatoes char. Remove and place all in blender or food processor and pulse briefly until pureed but still chunky. Pour into saucepan and bring to a simmer. Stir in salt, pepper and beer. Remove from heat and add cilantro. Serve warm. Makes 4 cups. Source: Neil Stuart, San Diego Chief Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Submitted By MARY SMITH On 01-27-95 (1903) |
