SALSA DE JITOMATE Y CHILE CHIPOTLE Estado de México
Comensales: 10-12 personas Tiempo de preparación: 5 minutos
Utensilios: Licuadora, salsera.
1/2 kilo de jitomate muy duro, asado, pelado y sin semilla; 2 cucharadas de chile chipotle adobado, desvendo; 4 cucharadas de aceite; 1 pizca de azúcar; 1/2 cucharadita de semilla de anís o comino (opcional); sal a gusto. • En la licuadora se muelen a velocidad baja el jitomate, los chiles, sal a gusto, una pizca de azúcar, el aceite y semillas. • Sirve para acompañar tacos, empanadillas de sesos, de cabeza, de pollo, etc.
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