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Mocha Salsa

Original recipe from Reed Hearon
kept byjanetlsanders
recipe by
Notes: 

Makes about 2 ¾ cups

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Ingredients: 

2 guajillo chiles
2 canned chipotle chiles en adobo
2 tablespoons apple cider vinegar
1 large ripe tomato poached in water until soft
1 medium-sized white onion, thickly sliced, pan-roasted until brown and soft
4 cloves garlic, pan roasted until brown and soft, then peeled
½ teaspoon ground canela (Mexican cinnamon)
¼ teaspoon dried Mexican oregano, toasted
1 whole clove, ground (pinch freshly ground cloves)
¼ teaspoon salt
1 tablespoon sesame seeds, toasted
1 tablespoon unsalted dry-roasted peanuts
1 cup water

 


In a heavy skillet over medium heat, toast guajillo chiles until brown and fragrant, about 3 minutes. Cool slightly, slit open, and remove seeds and veins. Put chiles and remaining ingredients in a blender or food processor. Process at high speed until you have a slightly textured liquid. Sprinkle salsa with additional sesame seeds, if desired.

 

Salsa

Reed Hearon

 

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