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Roasted Sala Colorado
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Ingredients
2 chilies de arbol or other dried hot chilies
5 plum tomatoes
1 medium onion, quartered
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
Salt (opt)
Preparation
In a sauté pan, sauté the chilies over medium high heat for about one minute, until lightly browned and just beginning to smoke; do not char.
Remove from the pan and set aside. When cool, remove the stems and seeds from the chilies and coarsely chop them.
Add the tomatoes and onion to the pan and cook for about 1 minutes, turning, until the tomatoes and onion are well browned and start to fall apart.
Transfer the tomatoes and onion to a blender or food processor, add the chilies, and process just until blended but still chunky.
Scrape into a bowl, stir in the garlic and cilantro, and season to taste with salt.
Recipe Courtesy of Paula Price
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