FROM "THE CUISINES OF MEXICO" BY DIANA KENNEDY P. 303
INGREDIENTS
10 Chiles CASCABEL
2 MD TOMATOES (ABOUT 3/4
3 CLOVES Garlic; PEELED
1/2 TS SALT
2/3 C WATER (OR MORE)
INSTRUCTIONS:
TOAST THE CHILES IN A Skillet (OR ON A COMAL, PREFERABLY); DO NOT BURN THEM! WHEN DONE, ALLOW THEM TO COOL.
BROIL THE TOMATO. GRIND ALL (TOMATO, SKIN, GARLIC, TOASTED CHILE, SEEDS ) THE INGREDIENTS IN A BLENDER.
THE SAUCE IS SUPPOSED TO HAVE SOME TEXTURE, AND HAVE A LOOSE CONSISTENCY, SO USE THE WATER RATHER THAN OVERBLEND.
