Monday, December 04, 2006

Ralph Rubio's Rosarito Beach Salsa

1/2 c Oil
10 Chiles Arboles
2 Tomates
1/2 c Canned Tomato Sauce
1/2 ts Salt
Heat the oil in a small cast0iron pan and fry the chiles in it until they are a deep, burnished red. Remove to paper towels and blot off oil. While the chiles are cooling, broil the tomatoes about 5 minutes, turning once. Remove cores and most of the skin. stem chiles and break pods into pieces. Place the tomatoes, tomato sauce, salt and chiles in the bown in a food processor; process until chiles are broken up into small, dark flecks. Use for tacos and over eggs.


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