Eduardo Cavazos made this tasty salsa to go with the chile rellenos.
- 2 dried chipotle chiles
- 2 fresh tomatoes, scored with a shallow X on the bottom
- 1/2 onion, chopped
- 3 cloves garlic, chopped
- 1 stalk celery, chopped
Take the stem off of the chipotles. In a saucepan, add enough water to cover the chipotles by two inches. Bring to a boil.
Prepare an ice bath in a bowl. Drop the tomatoes in the boiling water. The tomato will begin to peel at the X after 30 seconds or so. Remove the tomatoes to the ice bath. Peel the skin off the tomatoes with your fingers.
Remove chipotles from heat, but let them sit in the hot water for 30 minutes or so.
Put softened chipotles, peeled tomatoes, onion, garlic and celery in blender. Process until smooth.