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Salsa for Cheese Enchiladas (Dried chilies, raisins, nuts, chocolate)
Nb persons: 0
Yield: 3 CUPS OR MORE
Preparation time:
Total time:
Source: The Complete Tassajara Cookbook
| 8 | New Mexico chilies, (common type 6 inches long, 2 inches wide) |
| 3 cups | water |
| 1/4 cup | raisins |
| 1/4 cup | almonds, roasted and ground |
| 2 tablespoons | brown sesame seeds, roasted and ground |
| 1 tablespoon | olive |
| corn oil, alternative | |
| 1 small clove | garlic, minced |
| 1 ounce | dark chocolate, (semi-sweet or unsweetened) |
| A pinch | or two of cinnamon |
| 1/2 to 1 1/2 teaspoons | sugar, (optional) |
| 1/2 teaspoon | red wine vinegar |
| Salt | |
| Tomato paste, (optional) |
Preheat oven to 350°. Remove the stems from the chilies (and for a milder sauce discanl the seeds inside), and then cook them in tin-water for 15 to 20 minutes before blending Blend in the raisins.
Roast the almonds and sesame seeds in the oven for 8 minutes and then grind them, using a clean electric coffee mill 01 hand grinder. (You may have to prechop the almonds.) Heat oil, add garlic, and cook very briefly—for perhaps 10 seconds—then add the blended chilies and the nut pastes.
Add chocolate, cinnamon, sugar and season to taste with vinegar and salt. Add tomato sauce and or water to thin if needed.
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