Recipe - Salsa With Chile Cascabels

2 lg Tomatoes
4 (up to)
6 Cascabel chile pods
1 Clove garlic
Salt and pepper to taste
Anything else you think
might (need) to go in

John Jaeger Jaeger@Msrc.Sunysb.Edu

Broil the tomatoes, tuning often, for about 1015 minutes. The skin will
blister and turn a little black. In the meantime, toast the pods on a HOT
griddle or nonstick frying pan. If the pods are too wrinkled, cut then in
half, trying to save as many of the seeds (off to the side). Toast the pods
for a minute or two, turning often so they don't burn (you can apply a
little pressure with a spatula to coax them along). If you used whole pods,
cut them open, remove the seeds (or used the reserved seeds), and throw
them onto the griddle, toasting them for just a minute.

Throw the chiles and seeds into a food processor and chop them up a bit.
Peel the broiled tomatoes, leaving as many blackened bits as you like, and
throw them into the food processor along with the remaining ingredients.
Chop just a little, since the salsa is supposed to be on the chunky side.

This turned out to be one of my favorite cooked salsas recipes. The flavors
of the broiled tomato and toasted cascabels go great together, a "rustic"
kind of flavor, as Diana Kennedy puts it.

Note: Here's a stab at a great cooked salsa recipe for chile cascabels. I
can't remember all the ingredients off the top of my head (there weren't
many), but if you have Diana Kennedy's "The Cuisines of Mexico", it's in
there.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.