Rattlesnake Salsa Recipe
Ingredients
| Cascabel chiles - 3 | ||
| Garlic | 2 Clove (5gm), unpeeled | |
| Tomato | 1 Large | |
| Tomatillos | 2 | |
| Apple cider vinegar | 2 Tablespoon | |
| Dried oregano leaves - 1/4 teaspoon, preferably | ||
| Mexican oregano | ||
| Ground cloves - a pinch | ||
| Water | 1 Cup (16 tbs) | |
| Olive oil | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
GETTING READY
1) Husk the tomatillos.
MAKING
2) In a heavy skillet, such as a cast-iron skillet, toast chiles over medium heat until brown and fragrant, about 3 minutes.
3) Remove chiles from the skillet.
4) Add unpeeled garlic; toast until browned and soft, then peel.
5) Bring 3 inches of water to a boil in a medium saucepan.
6) Add tomato and tomatillos; reduce heat and simmer 3 to 5 minutes until soft.
7) Remove tomatoes and tomatillos to a work surface; coarsely chop.
8) In a food processor or blender, place all ingredients; process to a slightly textured salsa.
9) Adjust seasonings to taste.
SERVING
10) Seve the spicy salsa with chips and other finger foods.
1) Husk the tomatillos.
MAKING
2) In a heavy skillet, such as a cast-iron skillet, toast chiles over medium heat until brown and fragrant, about 3 minutes.
3) Remove chiles from the skillet.
4) Add unpeeled garlic; toast until browned and soft, then peel.
5) Bring 3 inches of water to a boil in a medium saucepan.
6) Add tomato and tomatillos; reduce heat and simmer 3 to 5 minutes until soft.
7) Remove tomatoes and tomatillos to a work surface; coarsely chop.
8) In a food processor or blender, place all ingredients; process to a slightly textured salsa.
9) Adjust seasonings to taste.
SERVING
10) Seve the spicy salsa with chips and other finger foods.
Chef
