salsa negra
adapted from ricardo muñoz zurita’s “salsas mexicanas”.
recipe:
3 chile pasilla, deveined, no seeds
1 chile guajillo, deveined, no seeds
1 chile ancho, deveined, no seeds
1.5 c hot broth (i used brown stock)
1/2 yellow onion
1 garlic clove
1 tbsp evoo
smoked salt
add chiles to hot broth, until tender - puree chiles with onion and garlic - heat oil -simmer sauce low heat about 10 minutes - salt
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