Tuesday, 1 December 2009
Recipe: "salsa adobada"
This simple red sauce is another one of my 'store cupboard' standbys and perfect for the busy cook that doesn't have time to go shopping for special ingredients. Straight out of Mexican Cookery by Lourdes Nichols, I use it for filling tamales and as an enchilada sauce. It's also great served with BBQ ribs or as a base for a chilli con carne (simply add ground beef and beans). Much better than anything you can buy in a bottle and you'll feel all the more noble for making it.
Salsa Adobada (makes 1/2 pint, serves 4)
1 clove garlic
1/2 onion, roughly chopped
1 inch cinnamon stick (2 tsp cinnamon)
3 tbsp tomato puree
1 tbsp oil
3/4 pint chicken stock
1/2 tbsp dark chocolate grated (cocoa powder is also fine)
3 tbsp chilli powder (I use a mix of ancho and hot chilli)
Pinch of sugar
Put the garlic, cinnamon and onion into a blender or mini chopper and puree until you have a smooth paste. Heat the oil in a pan and fry the paste for 5 mins, or until it begins to look dry. Add the remaining ingredients and simmer until the sauce reduces by a third (about 20 mins).