SWEET STRAWBERRY SALSA WITH ÁRBOL CHILES
SALSA DULCE DE FRESA CON CHILES DE ÁRBOL
- 2 Dried Árbol Chiles, Wiped Clean And Stemmed
- 2 Tomatillos, Husked And Rinsed
- 1 Pound Strawberries, Rinsed, Hulled, And Quartered (3 1/2 Cups)
- 1/2 Cup Sugar
- 10 Whole Black Peppercorns
- 2 Whole Cloves
- 2 Small Turkish Bay Leaves Or 1 Small California Bay Leaf
- 1/4 Teaspoon Fine Salt, Or 1/2 Teaspoon Kosher Salt
HEAT a heavy skillet over medium-low heat and roast the tomatillos and toast the chiles, turning the chiles over and pressing down on them frequently with tongs, until they are browned all over and with some blackened spots, 3 to 4 minutes. Remove the chiles and continue to roast the tomatillos, turning them over only once, until their tops and bottoms have black-ened and the tomatillos are a khaki-green color and cooked to the core, 20 to 30 minutes total.
ADD the strawberries to the tomatillos in the hot skillet and cook, stirring over medium heat, until they start to give off liquid. Add the toasted chiles, sugar, peppercorns, cloves, bay leaves, and salt and cook until the strawberries are soft, about 5 minutes.
TRANSFER the mixture to the blender jar and blend until the spices break down and the salsa is very smooth, about 1 minute, then strain the mixture through a fine-mesh sieve, pressing on and then discarding the solids.
This salsa keeps in the refrigerator for up to three days.
|Cook till the berries are so fragrant you want to eat them out of the pan!|
|Cast iron is great for making this salsa!|