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Salsa for Chilies Rellenos

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The sauce, the salsa, for chilies rellenos is quick and easy. Rellenos themselves take more work. Here, step-by-step, is the salsa and the more difficult parts of working with the chilies.

Tomato puree (a 1 quart box is shown), onion, cooking oil, and out of sight behind the oil is a cube of chicken NorSwissa.

Slice the onions.

Use only enough oil to saute the onions.

Stir the onions while the saute to let the individual rings in the slices separate.

Add the tomato puree, and then fill the container with water and add that also.

Simmer. (A language immersion school student is helping with the salsa.)

Add the cube of chicken NorSwissa early on while the salsa is simmering. Let it dissolve and stir it in. Simmer for about 25 minutes.

(Notice the separated onions floating in the salsa.)

Add water until you have a thin puree consistency.

STEP #1 (for the chilies)
Make a top to bottom slit in each chili and remove the seeds and veins. Roast the chilies (on the stovetop or in the boiler). Remove any loose skin.

Stuff the chilies with white cheese.

STEP #2 (for the chilies)
Separate the eggs, placing the whites in a mixing bowl. Add half a teaspoon of salt.

STEP #3 (for the chilies)
Add a half a teaspoon of flour.

STEP #4 (for the chilies)
Beat the egg whites until very stiff.

Add the yolks.

STEP #5 (for the chilies)
Beat well once again assuring that the mix holds peaks

STEP #6 (for the chilies)
Pat flour all over the chile. Be sure the flour is well stuck to the chile.

Then cover the chili with the mix.

STEP #7 (for the chilies)
Work the mix around to cover the chili everywhere. The stiff mix will give a thick cover.

Place the chili in hot oil. Cook until golden on one side and turn.

Use a spoon to throw hot oil on the sides as necessary for even cooking of the mix.

Place on a paper towel to drain, and they are ready for the table.

Learn to make Salsa for Chilies Rellenos and how to make Chilies Rellenos themselves. Learn other Red Salsas and Green Salsas and lots of Mexican Cooking in Veracruz, Mexico as part of The Language Immersion School's Spanish Immersion.

Red Salsa,      Green Salsa,      Spanish Immersion,      Veracruz, Mexico