Cascabel - Guajillo Salsa
From jo_jo_ba 10 years agoIngredients
- 4 dried guajillo chilies, chopped roughly shopping list
- 4 dried cascabel chilies, chopped roughly shopping list
- 10 sundried tomato halves shopping list
- 7 medium tomatoes, halved shopping list
- 1 tbsp jalapeno pepper powder shopping list
- 2 cloves garlic shopping list
- 1 tsp kosher salt shopping list
- ⅓ cup lime juice shopping list
How to make it
- Heat a large skillet over medium-high and add the chili pieces. Toast until fragrant, about 2 minutes.
- Pour into a small bowl and add the sundried tomatoes.
- Cover the peppers and sundried tomatoes with boiling water, cover and let stand 30 minutes.
- Meanwhile, heat the broiler to high and line 2 baking sheets with parchment.
- Spread the tomatoes out in one layer and broil for 10 minutes, stirring once halfway through. Set aside.
- Drain the soaking mixture, reserving ¼ cup of the liquid, and add the chilies and dried tomatoes to a food processor with the tomatoes, jalapeno powder, garlic and salt.
- Pulse to chop finely, but do not puree - this is a “rustic” salsa.
- Pour the mixture into a large pot and add reserved chili-soaking liquid.
- Bring to a boil and cook 5 minutes. Remove from heat and stir in the lime juice.
- Ladle into jars and process in a waterbath for 20 minutes.
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