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SALMORRA (SMOKY TOMATO GARLIC SAUCE) Recipe

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This recipe for SALMORRA (SMOKY TOMATO GARLIC SAUCE) is from The ARA Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SALMORRA (SMOKY TOMATO GARLIC SAUCE)
Yield: 2 cups
1 tablespoon Spanish extra-virgin olive oil
12 whole garlic cloves, peeled
3 dried Spanish nora chiles (or two chipotle chiles in adobo sauce), seeded
1 (16-ounce) can plum tomatoes, drained
1 teaspoon sugar
1/8 teaspoon sweet pimenton (Spanish smoked paprika)
Salt to taste
Directions:
Directions:
Procedure:
1. Heat oil in medium pot over medium heat. Add garlic and saute until soft, about 2 minutes. Add chile peppers and toast, stirring, about 3 minutes, then add tomatoes and sugar. Cook 15 minutes, or until tomato liquid evaporates.

2. Stir in pimenton. Transfer mixture to blender and puree. Pour into a bowl, and season to taste with salt.
Personal Notes:
Personal Notes:
Use in Paella for instance.

 

 

 

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