Sunday, October 27, 2013

Mima's Warm Red Salsa

3 peeled tomatoes, chopped roughly
1/2 an onion, diced
5 cloves of garlic, minced
2 large bay leaves
3-4 small, dried red peppers (or large red pepper flakes if you have no blender)
Olive oil
Mexican oregano
Chicken broth or water (if the tomatoes are pretty dry)

1. Heat a medium sized saucepan over medium heat and add the peppers (or pepper flakes) . Toast them briefly, maybe 2 minutes, or until they've very slightly browned. Take them out of the pan and set them aside.

2. Add 2-3 tablespoons of olive oil to the pan. Add the onion and saute until translucent, then add the garlic and saute until softened. About 1 minute. Make sure to lightly salt the onion and garlic. Add the bay leaves. Meanwhile, use a knife to cut up a the peppers into pieces.

3. When the garlic and onion are sauteed and fragrant add the peppers (or pepper flakes) and diced tomato and continue sauteinng. The goal is to cook the tomatoes down to a point that you can crush them fine. If they seem too dry to crush and still be a sauce, add some water or chicken stock.

4. Once the tomatoes are saucy, and the peppers have been softened and broken up into smaller pieces you can either a) blend it in a blender for a smooth sauce or b) leave as is and spice with as much oregano and any extra salt needed.


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