RED CHILE SALSA
I got this from Bobby in our Mexican Only forum. This is an excellent table salsa for dipping. Great for a tailgate party or as a tv watching snack.
Provided by Sherry Blizzard
Categories Chips
Time 20m
Number Of Ingredients 7
Steps:
- 1. Remove the stem and seeds from the chile and cut up into small pieces into a bowl. Cover the chile with boiling water and plastic wrap. Allow to soften for an hour. Drain.
- 2. Bring a pot of water to boil. Use a slotted spoon to gently lower the tomatoes to blanch for 30 minutes (or until you see the skin crack just a little. Immediately place in an ice water bath to stop the cooking process. Remove the skins, quarter and place in a blender.
- 3. To the blender add all ingredients EXCEPT the oil. Blend until smooth. You do not want it chunky.
- 4. Heat the oil in a saucepan and add the blended salsa. Heat for 10-15 minutes or until thickened just a little.
- 5. Allow to cool or refrigerate. Serve with chips.
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