Preparation / Directions:
Ancho chiles are also know as pasilla negro chiles.
Stem and quarter the ancho including seeds. For the cascabel chiles, stem and break, including seeds.
1/4 tsp fresh ground black pepper
3/4 c water
1/2 c cider vinegar or Japanese rice vinegar
1 ea clove garlic, smashed and quartered
Place the chiles and their seeds in a small blender jar, add the garlic and the black pepper.
Mix the vinegar and the water together and heat until the mixture is just ready to boil, and add it to the peppers. Tightly close the jar and let the ingredients steep for at least 1/2 an hour. Then puree until smooth. This makes a tangy, tasty and thick salsa. The rice vinegar makes a somewhat mellower salsa than the cider vinegar. You could also use a distilled vinegar, or play around with the proportions of vinegar and water to achieve your own pucker level.
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