Category: Condiments
Simple Salsa
Ingredients:
garlic
chiles pasíllas
coarse sea salt
Gently roast two pasílla chiles (the dried form of chile negro, or chilaca, from México) over direct low heat (like one of the burners on the stove-top) until they become pliable. Wipe their outsides with a damp cloth, and then roast them a few seconds more, until they are aromatic, but not burnt. Wipe them off again. Remove the seeds, break the remaining flesh up somewhat and add it to the mortar. Crush as well as you can with the pestle, and then add a tablespoon or so of water. Work with the pestle, being careful not to splash any liquid into your eyes, until the texture is smooth. Add another spoonful of water. Let stand for a quarter of an hour. Mix once again, and add a few drops more of water if necessary, keeping the texture thick enough so that it will not run.
The simple power of these flavours will warm your heart.
Serve with fresh tortíllas, avocado and citrus sections for squeezing.
Notes:
This sauce will really do the job of accompanying tortíllas filled
and then grilled on the comal.
Along with mashed beans in a pita bread it serves well when expeditions
are in order.
It will keep for a week refrigerated.
Brush it onto anything from a slice of bread to an ear of corn before
or after the cooking phase.
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