El Amanecer Restaurant |
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Sundry Pasilla Pepper Salsa
Ingredients3 chiles pasilla 2 tablespoons safflower oil 1/4 cup water 2 garlic cloves 1/4 small white onion, finely chopped 1/4 teaspoon sea salt (or to taste) I N S T R U C T I O N SRemove stalks if any from the dried chiles and discard. Wipe the chiles with a damp cloth to remove any dust and wash with runing water. Heat the oil in a frying pan and gently fry the chiles, without burning, turning them around from time to time until they are firm to the touch, about 5 minutes. Remove the chiles with a slotted spoon and drain on paper toweling. In the same oil, garlic until lightly browned and soft inside, Boil water and ad the fried chiles and garlic boild for 10 minutes until Peppers are soft about 10 minutes. Put water into a blender jar add boiled , fried chiles with their seeds and veins. Blend for a few seconds to a textured puree. Heat the same oil in the pan, add the onion and fry gently until translucent, without browning--about 1 minute. Add the blended ingredients and salt , and fry !Warning! very gently the oil may jump stirring form time to time andscraping the bottom of the pan, until the sauce has reduced and thickened a little and is well seasons--about 5 minutes. You can find all you need to cook Latin Recipes at: La Tienda 12 # 725 Notre Dame Dr. Latino Market 470 Dundas street East tel: 519 645 4834 HernandezVariety. 267 Thompson rd Tel : 519 686 673 Courtesy of El Amanecer Restaurant Paola and Bumy Gallegos the chefs. |
All major credit cards accepted. Plenty of free parking available. Reservations are suggested. |
Web Design: Ababumy The Chef of El Amanecer Restaurant. |