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Name: Black Chipotle Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 oz Dried chipotle chiles;; 1/3 c Dark brown sugar; 1/2 ts Salt; 1 1/4 c Water; Vegetable oil; for frying; 3 Garlic peeled; 2 1/2 oz Piloncillo; (unrefined; ; or

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INGREDIENTS

4 oz Dried chipotle chiles;
1/3 c Dark brown sugar
1/2 ts Salt
1 1/4 c Water
Vegetable oil; for frying
3 Garlic ; peeled
2 1/2 oz Piloncillo; (unrefined
; or

INSTRUCTIONS

*chipotle chiles (the black-red colorados, (moritas), not the light brown mecos) Salsa basics. 1. Into a medium-size (2-to-3 quart) saucepan, measure 1-1/4 cups of water, add the piloncillo (or brown sugar), bring to a boil, remove from the heat and stir until the sugar is dissolved. 2. Set the skillet of oil over medium heat. When quite hot, add half of the chiles. Stir as they toast to a spicy-smelling, mahogany brown, about 2 min. Use a slotted spoon to scoop them out, leaving as much oil as possible behind, then drop them directly into the sweet water, Fry/toast the remaining chiles in the same way. 3. Pour off all but a thin coating of oil in the skillet and return to a medium heat. Add the whole garlic and cook, stirring regularly, until golden, 3 to 4 min. Scoop in with the chiles. 4. Now pour the chile mixture, water and all, into a blender or food processor, and whir into a smooth puree. Frying the salsa. 1. Set the well-oiled skillet over medium-high heat. When quite hot, add the chile puree all at once. Stir for a minute or so, scraping up anything that sticks to the bottom of the skillet, then reduce the heat to medium-low and cook for about 20 min., stirring frequently, until about as thick as tomato paste. (The salsa will be very pungent/spicy smelling and have darkened to nearly black. And if youve left a generous coating of oil in the skillet, itll be shiny on top when its perfectly reduced.) Taste gingerly and season with salt. 2. If youre planning to use the salsa as a condiment on the table, for each of your guests to spoon on or stir in, youll probably want to stir in a little water to give it a more saucy consistency. For use as a seasoning, you can simply scrape it into a glass jar, store it in the refrigerator and dole it out a tablespoon or so at a time. Copyright credit: 1996 by Rick Bayless and Deann Groen Bayless ? 1996 Lifetime Entertainment Services. All rights reserved. Notes: (Makes about 1-1/4 potent cups) MC formatted using MC Buster by Barb at PK

NOTES

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Black Chipotle Salsa

4 oz Dried chipotle chiles;
1/3 c Dark brown sugar
1/2 ts Salt
1 1/4 c Water
 Vegetable oil; for frying
3 Garlic peeled
2 1/2 oz Piloncillo; (unrefined
 ; or

*chipotle chiles (the black-red colorados, (moritas), not the light  brown mecos)    Salsa basics.    1. Into a medium-size (2-to-3 quart) saucepan, measure 1-1/4 cups of  water, add the piloncillo (or brown sugar), bring to a boil, remove  from the heat and stir until the sugar is dissolved.    2. Set the skillet of oil over medium heat. When quite hot, add half  of the chiles. Stir as they toast to a spicy-smelling, mahogany  brown, about 2 min. Use a slotted spoon to scoop them out, leaving as  much oil as possible behind, then drop them directly into the sweet  water, Fry/toast the remaining chiles in the same way.    3. Pour off all but a thin coating of oil in the skillet and return  to a medium heat. Add the whole garlic and cook, stirring regularly,  until golden, 3 to 4 min. Scoop in with the chiles.    4. Now pour the chile mixture, water and all, into a blender or food  processor, and whir into a smooth puree.    Frying the salsa.    1. Set the well-oiled skillet over medium-high heat. When quite hot,  add the chile puree all at once. Stir for a minute or so, scraping up  anything that sticks to the bottom of the skillet, then reduce the  heat to medium-low and cook for about 20 min., stirring frequently,  until about as thick as tomato paste. (The salsa will be very  pungent/spicy smelling and have darkened to nearly black. And if  youve left a generous coating of oil in the skillet, itll be shiny  on top when its perfectly reduced.) Taste gingerly and season with  salt.    2. If youre planning to use the salsa as a condiment on the table,  for each of your guests to spoon on or stir in, youll probably want  to stir in a little water to give it a more saucy consistency. For  use as a seasoning, you can simply scrape it into a glass jar, store  it in the refrigerator and dole it out a tablespoon or so at a time.    Copyright credit: 1996 by Rick Bayless and Deann Groen Bayless    ? 1996 Lifetime Entertainment Services. All rights reserved.    Notes: (Makes about 1-1/4 potent cups)    MC formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (419g)
Recipe Makes: 1 servings

Calories: 305
Calories from Fat: 1 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 28.2mg		1 %
Potassium 174.6mg		5 %
Total Carbohydrate 78.2g		23 %
	Dietary Fiber 1g	4 %
	Sugars, other 77.2g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 305

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