Recipes from Mexico :: Mexican Salsas and Condiments
1 c. chiles de árbol, stemmed 1 1/2 (one and one-half) c. cider vinegar 2 Tbsp. minced onion 1 Tbsp. minced garlic For a milder purée, rub chiles between your palms to remove most of the seeds. Chop chiles coarsely with a knife or in food processor. Put them in a bowl and pour vinegar over. Cover and refrigerate overnight. Add onion and garlic to the chiles an either cover the bowl with plastic an microwave on HIGH for 1 minute, or put them in a saucepan over med.-high heat; cover, and simmer for 3 mins. Let cool slightly, then purée in a blender until very smooth. Let cool. Store in an airtight container for up to 1 month.
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