I'm making one of my all time favorite recipes, this salsa borracha ( https://www.reddit.com/r/SalsaSnobs/s/8DvYQxnCGU ) which uses a trio of dried peppers. Normally I'll steep them in boiling water but for an experiment tonight I steamed them in a basket instead. I steamed over heat for 5 minutes, then removed from heat and let it sit with the lid on for another 20 minutes. At the end of the experiment I poured the pot liquid in a glass measuring cup to see if any of the chile color (basically "flavor") had escaped. Result, the water was still almost clear and colorless with only the slightest tint. (Picture 3)
by exgaysurvivordan
7 Comments
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Sure, whatever floats your boat
Steeping is nice because you then have yummy fire water to add while blending if you need to adjust the thickness of your salsa
I pressure cook them for sauces
Of course
Microwave works great to soften too but for maximum flavor especially for table salsas I prefer to toast + steep.
I think it’d work fine, but how do you turn them into a paste afterwards? I always need liquid to get them to blend properly. Did you grind them in a mortar?