Ralph Rubio's Rosarito Beach Salsaethnic, salsa, vegetables 0.50 cup oil 10.00 chiles arboles 2.00 tomates 0.50 cup canned tomato sauce 0.50 teaspoon salt Heat the oil in a small cast0iron pan and fry the chiles in it until they are a deep, burnished red. Remove to paper towels and blot off oil. While the chiles are cooling, broil the tomatoes about 5 minutes, turning once. Remove cores and most of the skin. stem chiles and break pods into pieces. Place the tomatoes, tomato sauce, salt and chiles in the bown in a food processor; process until chiles are broken up into small, dark flecks. Use for tacos and over eggs. Source: San Francisco Chronicle |
