Recipes from Mexico :: Mexican Salsas and Condiments
10 New Mexico Red chiles 1 1/3 (one and one-third) 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 a food processor. Put them in a bowl and pour the vinegar over. Cover and refrigerate overnight. Add onion and garlic to the chiles and either cover the bowl with plastic and 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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