TABLE SALSA

Table Salsa image

Provided by Molly O'Neill

Time 45m

Yield 1 cups

Number Of Ingredients 6

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Ingredients

2 cups rich beef broth
1 to 5 dried chiles de arbol, depending on desired piquancy, washed
4 dried ancho, guajillo, pasilla or New Mexico chilies in any combination, washed
2 tablespoons peanut oil
5 cloves garlic, minced
1/2 teaspoon salt

Steps:

In a small pot, bring the broth to a boil. Meanwhile, in a heavy skillet over medium heat, toast all the chilies, turning, about 2 minutes. Reduce heat to low and add the oil and garlic and fry until golden, about 3 minutes. Transfer the chilies, oil and garlic to the broth, reduce heat and simmer, covered, 30 minutes. Strain.
Place 1/2 cup of the liquid and the garlic in a blender or food processor. When the chilies are cool, chop each into 4 pieces, add to the blender and puree. Gradually add the rest of the liquid and the salt. Adjust seasoning. Can be refrigerated for up to a week.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 637 milligrams, Sugar 2 grams