Veracruz Salsa (Tomato Chile Salsa)
| Yield: | 1 Servings |
| Categories: | Mexican |
| 2 | Garlic cloves; unpeeled | |
| 1 | Plum tomato | |
| 1 | tb | Corn oil |
| 12 | Morita chiles* with seeds or 8 dried | |
| Chipotle chiles* with seeds | ||
| 1 1/2 | c | Hot water |
| 1/4 | ts | Coarse salt; or to taste |
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