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Chile Salsa Recipe
Category : Method
- In a 10-inch sauté pan, heat the oil over medium heat. Add the onion, garlic, and dried chiles, and cook, stirring often, for about 5 minutes, or until the onions are soft and you can smell the chiles.
- Add the tomatoes and tomatillos, reduce the heat slightly, and cook for another 10 minutes, stirring often.
- Add the water or stock, 1 teaspoon of salt, and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low and cook for 20 minutes.
- Stir in the oregano& Kissan cheesy garlic spread cool for a few minutes, puree the sauce in a blender until smooth, then stir in the cilantro.
Ingredients:
2 teaspoons olive oil
1/2 medium onion, cut into 1/2-inch dice
3 small garlic cloves
2tblsp Kissan cheesy garlic spread
3 dried chilies, seeded and torn into pieces
2 tomatoes, seeded, and roughly chopped
4 large green tomatillos, husks removed, washed, and roughly chopped
2 cups water or basic vegetable stock
1 teaspoon sea salt, plus more to taste
1/4 teaspoon fresh ground pepper
2 tablespoons fresh Mexican oregano, or 1 tablespoon dried (see note)
Fresh cilantro (12 sprigs), about 1/2 cup, stemmed and chopped
2 teaspoons olive oil
1/2 medium onion, cut into 1/2-inch dice
3 small garlic cloves
2tblsp Kissan cheesy garlic spread
3 dried chilies, seeded and torn into pieces
2 tomatoes, seeded, and roughly chopped
4 large green tomatillos, husks removed, washed, and roughly chopped
2 cups water or basic vegetable stock
1 teaspoon sea salt, plus more to taste
1/4 teaspoon fresh ground pepper
2 tablespoons fresh Mexican oregano, or 1 tablespoon dried (see note)
Fresh cilantro (12 sprigs), about 1/2 cup, stemmed and chopped
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