

Here is what you’ll need

Brown the chiles

Place them in a covered bowl of water for 15 minutes

Char the tomatoes

Remove the stems from the chiles and brown the garlic

Place everything in the food processor

Sear the salsa and add the chicken broth

No chunks of tomatoes, onions, or peppers! Perfection!
Ingredients8 de arbol chiles1 ¼ pounds fresh tomatoes1 clove of garlic½ teaspoon ground cinnamon½ teaspoon ground clove½ teaspoon dried oregano½ cup roasted unsalted peanuts1 ½ tablespoons canola oil2 cups chicken stockSalt to tasteDirectionsPre heat the oven to broil. Place 6-8 chiles in a dry skillet and allow them to brown. Remove from stove and place in a bowl of warm water and cover for 15 minutes. Broil the tomatoes for about 6 minutes per side or until they are lightly charred. Heat about ½ tablespoon canola oil in the skillet on low. Brown the garlic clove on all sides until soft. This will take about 10 minutes. Remove the tomatoes from the oven and allow them to cool long enough to handle. Once cooled, core the tomatoes and add to the food processor along with the chiles, cinnamon, clove, garlic, oregano and peanuts. Process until smooth. Heat a large pot over high heat. Add 1 tablespoon on oil. Once heated add a spoonful of the salsa. If it sizzles add the rest of the salsa. If it does not, wait for it to heat and try again with a spoonful of salsa. Heat for about 5 minutes. Add the chicken stock and heat another 10 minutes until it thickens. At this point the salsa will really be splattering. Cook it uncovered, on low, and stir often. Add a little salt to taste. Serve with tortilla chips, fish, or chicken.Source: The New York Times
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