Rafa’s Cafe Mexicaon Homestyle Salsa

Rafa's Cafe Mexicaon Homestyle Salsa

Recipe By : Dallas Morning News

32 Preparation Time :

Categories : sent to list Mexican

Amount Measure Ingredient -- Preparation Method -- -- --

1 cup serrano peppers -- (16-20)

3 cans tomatoes, canned, water packed -- with juices

2 teaspoons granulated garlic

1 teaspoon pepper

1/2 cup olive oil

1 cup cilantro -- chopped fresh

Heat heavy skillet (cast iron is good) over high heat until very hot. Cook

chilies in dry pan on all sides until skins pucker and char. Place roasted

3 to 4 minutes.

(Longer sweating will overcook chiles.)

Remove chilies from bag and peeel under cold running water. (Be careful not

to touch eyes, lips or nose while handling chiles. Wash hands thoroughly

to remove the fiery juices.) Discard Skin. Make small slit on side and remove seeds, veins and stems.

Place chilies and 1 can tomatoes in blender. Pulse a few times, just

enough to break up tomatoes. Do not puree. Pour into large bowl.

Pulse remaining tomatoes, 1 can at a time, and add to bowl. Add salt,

granulated garlic, pepper, olive oil and cilantro. Stir to mix.

Makes about 3 quarts.

Refrigerate unused salsa. It improves if made a day in advance - - - - - - - - - - - - - - - - - -