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Preparation
Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast tomatoes and habaneros, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard tomato stems and wearing rubber gloves, stem and seed chiles. In a blender pur=E9e tomatoes, chiles, water, and salt until smooth. (Salsa may be made 10 hours ahead and chilled, covered. Bring salsa to room temperature before serving.) Makes about 1 cup.
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Ingredients
3 plum tomatoes
1/2 fresh habanero chiles* , (1/2 to 3)
1/4 cup water
1/8 teaspoon coarse salt , or to taste
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Love Making Tips - Side dish | Salsas [1]
Posted by: n\a |
Rating: 0.00
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