Sweet & Smoky Salsa
Tamarind puree gives this classic chipotle chile and tomato salsa a hint of sweetness.
- 2 tablespoons corn oil
- 4 whole dried chipotles
- 1 cup boiling water
- 1 1/2 cups ounces tamarind puree
- 1 onion, quartered
- 10 garlic cloves
- 4 roma tomatoes, charred/roasted
- 1 tablespoon kosher salt
Heat the oil and fry the chiles for 10 seconds, reserve the pan and add the tomatoes, garlic and onion and blister them under a broiler. You want some nice char!
Reconstitute the chiles in one cup boiling water for 20 minutes.
Discard half of the water. Place other half with all the ingredients in a blender and process. The tamarind salsa will keep for 5 days in a refrigerator.
NOTE: You can find tamarind puree at any Latin or Asian market. But I prefer to buy the packages of peeled tamarind pulp in those same markets. They have seeds in them. I place one package (12 ounces) in a shallow bowl, pour half a cup of boiling water er it and let it sit until cool. Then I work it with my hands into a puree and pass it through a strainer and discard the seeds.
Photograph by Madeleine Hill.
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