*  Exported from  MasterCook  *
 
                    VERACRUZ SALSA (Tomato Chile Salsa)
 
 Recipe By     : La Parilla: The Mexican Grill  Reed Hearon
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mc                               Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    garlic cloves -- unpeeled
    1                    plum tomato
    1      tablespoon    corn oil
   12                    morita chiles* with seeds or 8 dried
                         chipotle chiles* with seeds
    1 1/2  cups          hot water
      1/4  teaspoon      coarse salt -- or to taste
 
 Heat a dry comal or flat iron griddle over moderately low heat until hot and
 pan-roast garlic and tomato, turning them occasionally to ensure even
 roasting, until browned and soft throughout, about 25 to 30 minutes. Discard
 garlic skins and tomato stem.
 In a heavy skillet heat oil over moderately high heat until hot but not
 smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until
 puffed and just beginning to brown, about 10 seconds. Transfer chiles as
 fried, letting excess oil drip into skillet, to paper towels to drain and,
 wearing rubber gloves, discard stems.
 In a blender purée garlic, tomato, chiles, water, and salt until very
 smooth. (Salsa may be made 2 days ahead and chilled, covered.) Makes about 2
 cups.
 Serves 4.
 La Parilla: The Mexican Grill  Reed Hearon  Can be prepared in 45 minutes or
 less.
 * available at Mexican markets
 
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