Secret Recipes

Veracruz Salsa

• 2 garlic cloves, unpeeled
• 1 plum tomato
• 1 Tbsp corn oil
• 12 morita chiles with seeds or 8 dried chipotle chiles with seeds
• 1 1/2 cups hot water
• 1/4 tsp coarse salt, or to taste

Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and tomato, turning them occasionally to ensure even roasting, until browned and soft throughout, about 25 to 30 minutes. Discard garlic skins and tomato stem.

In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. Transfer chiles as fried, letting excess oil drip into skillet, to paper towels to drain and, wearing rubber gloves, discard stems.

In a blender puree garlic, tomato, chiles, water, and salt until very smooth. (Salsa may be made 2 days ahead and chilled, covered.)

Servings:

2 cups