Salsa Brava Recipe

How to make it

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• Toast the passilla chile
• in a heavy skillet
• until it is softened and
• releases a toasty smell.
• DO NOT BURN.
• If you burn,
• throw it out as it
• will be bitter.
• When you can handle,
• break it into pieces and
• remove the stem and seeds.
• Place the chile pieces
• in a cup of boiling
• water and let steep
• for 20 minutes.
• Meanwhile prepare
• your tomato by removing
• the charred skins
• and squeezing out the seeds.
• Chop the onion .
• Remove the charred skin
• from the chiles,
• leaving a little skin and seeds.
• Place the soaked passilla
• into a food processor
• with 2 tbs of water.
• Puree for 20-30 seconds.
• Next add the tomato pieces,
• onion pieces and
• serrano chiles with some seeds.
• Roughly puree,
• using off/on pulses.
• Simmer the salsa
• in a 2 qt saucepan
• for 10 minutes to
• remove the raw flavor.
• Place the salsa in a bowl
• and allow to cool.
• Stir in salt to taste
• and cillantro.
• Medium to Hot