logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Reading
Crochet
Marriage
Cooking for Kids
Knitting
Women's Fashion
Small Office/Home Office


dailyclick
All times in EST

Low Carb: 8:00 PM

Full Schedule
g
g Mexican Food Site

BellaOnline's Mexican Food Editor

g

Handmade Salsa - Chile Maneado


Chile is as ever-present a force in the diet of modern Mexicans as it was to the ancient native people. An essential survival tool for conquistadores, missionaries, and explorers they soon after arrival saw the value of embracing chile as a condition for survival. Ignaz Pfefferkorn, a Jesuit missionary and 18th-century chronicler of the province of Sonora, famously recorded his thoughts on chile:

“After the first mouthful the tears started to come. I could not say a word and believed I had hell-fire in my mouth. However, one becomes accustomed to it after frequent bold victories, so that with time the dish becomes tolerable and finally very agreeable.”

This recipe will not put hell-fire in your mouth and handily converts into a mild salsa by increasing the tomato to chile pod ratio. Consider it a great recipe and technique for a “trainer salsa.” A super simple technique.

Another standout feature about "salsa maneado" or handmade salsa, is its richness in texture and flavor. "Salsa maneado" is not a strained salsa with a refined and velvety consistency, nor is it with the same rustic coarseness of a salsa cruda made in a molcajete. This style of salsa, “maneado” (handmade) is increasingly rare.

Handmade chile delights with flavors bursting freshness and the richness of roasted ingredients. Everything takes place on a comal and a bowl. Easy to clean-up afterwards, and no special tools or appliances. This can be made at a campsite. (A word of caution, if you are not accustomed to handling, seeding, and peeling raw chiles, a cooking glove is essential to avoid skin irritation or discomfort.)

Tools:
Comal, griddle, or skillet appropriate for roasting
Cooking glove
Bowl large enough to accommodate all ingredients
Perfectly clean hands

Ingredients:
6 Pods chile guajillo toasted
5 Cloves garlic roasted and peeled.
4 Roman tomatoes roasted, skins and core removed.
Salt to taste
White onion garnish, optional

Steps:
1. Toast the chile pods with stems, veins, and seeds. Remove when pods puff up a bit.
2. Rinse toasted chiles and remove stems, shake out seeds and remove veins.
3. In a bowl cover chiles in warm water, add about half a teaspoon of salt to start.
4. Work the chiles in the water with your hands. (If needed wear gloves to do this.) Work for several minutes until the pods render their chile and all that remain are the papery-skins. Remove and discard the skins.
5. One at a time work in the tomatoes with a crushing and squeezing motion.
I6. n a similar fashion as the tomatoes, work in each garlic clove, crushing the paste out of the tougher roasted outer part of the clove. Discard the tougher outer pieces.
6. Taste for salt. Add freshly minced white onion when serving, if desired.

This is a classic table salsa, good on or in just about everything.
Add Handmade+Salsa+%2D+Chile+Maneado to Twitter Add Handmade+Salsa+%2D+Chile+Maneado to Facebook Add Handmade+Salsa+%2D+Chile+Maneado to MySpace Add Handmade+Salsa+%2D+Chile+Maneado to Del.icio.us Digg Handmade+Salsa+%2D+Chile+Maneado Add Handmade+Salsa+%2D+Chile+Maneado to Yahoo My Web Add Handmade+Salsa+%2D+Chile+Maneado to Google Bookmarks Add Handmade+Salsa+%2D+Chile+Maneado to Stumbleupon Add Handmade+Salsa+%2D+Chile+Maneado to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Mexican Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2015 by Mickey Marquez. All rights reserved.
This content was written by Mickey Marquez. If you wish to use this content in any manner, you need written permission. Contact Mickey Marquez for details.

g


g features
Orange Almond Cake and Red Chile Chocolate Glaze

Dried Fish, Nopales and Red Chile Sauce

Lamb's Neck Tamale Filling

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor