[SIZE=14pt]Last week we were traveling with our friend Liz and at one point the topic of sauce aroused and she came to explain this simple sauce which she makes often, made for the week consumption so no preservatives are added such as vinegar or lemon besides salt. Being a fan of chile de arbol I decided to test it at home immediately in small qty and was a hit among the family so decided to share it here the way it was made.[/SIZE]
[SIZE=14pt]Ingredients:[/SIZE]
[SIZE=14pt]3 romano tomatoes[/SIZE]
[SIZE=14pt]12 or so mid-size dried chile de arbol[/SIZE]
[SIZE=14pt]2 big garlic cloves[/SIZE]
[SIZE=14pt]1 teaspoon sea salt[/SIZE]
[SIZE=14pt]Preparation:[/SIZE]
[SIZE=14pt]Roast tomatoes as well as the chiles (lightly). Cut tomatoes in pieces using the burned skin also and blend them with the raw garlic and salt. Do not add water.[/SIZE]
[SIZE=14pt]If you like your sauces hotter just add some dry piquin chiles to the mix. In the other hand if raw garlic is too strong for you roast the garlic too.[/SIZE]
[SIZE=14pt]There you are a quick sauce good for most application with great flavor. Keep refrigerated.[/SIZE]
[SIZE=14pt]Cheers, Antonio[/SIZE]
[SIZE=14pt]Ingredients:[/SIZE]
[SIZE=14pt]3 romano tomatoes[/SIZE]
[SIZE=14pt]12 or so mid-size dried chile de arbol[/SIZE]
[SIZE=14pt]2 big garlic cloves[/SIZE]
[SIZE=14pt]1 teaspoon sea salt[/SIZE]
[SIZE=14pt]Preparation:[/SIZE]
[SIZE=14pt]Roast tomatoes as well as the chiles (lightly). Cut tomatoes in pieces using the burned skin also and blend them with the raw garlic and salt. Do not add water.[/SIZE]
[SIZE=14pt]If you like your sauces hotter just add some dry piquin chiles to the mix. In the other hand if raw garlic is too strong for you roast the garlic too.[/SIZE]
[SIZE=14pt]There you are a quick sauce good for most application with great flavor. Keep refrigerated.[/SIZE]
[SIZE=14pt]Cheers, Antonio[/SIZE]