Scissor Salsa (Or Rancho Relish)
I love this stuff. I don't think I've written about it before. I thought it was obscure and rare until my friends in Hidalgo confirmed that they make it. Note that Diana has you heat the chiles on a comal. This isn't to toast them or cook them. It's really to soften them if they are old. I've made this countless times but the best is with our Banana Vinegar. I also add some Oregano Indio. You can't beat the combination!
I added three small spoonfuls to scrambled egg batter and the result was fine! Add two heirloom corn tortillas and you're in business.
- 1/2 ts Salt
- 1/2 cup olive oil
- 1/2 cup Red wine vinegar
- 8 Chiles anchos
- 1/4 cup Queso fresco; crumbled
- 1 Onion
- 4 Garlic cloves; small
- Toast chiles lightly, turning constantly so not to burn them. When cool, remove veins and seeds.
- Cut chiles into small pieces and chop onion and garlic finely.
- Mix chiles, onion, and garlic with oil, vinegar and salt. Let stand for approx 2 hrs.
- To serve sprinkle with cheese.
(NOTE: This is sometimes called Salsa de tijera (scissors sauce) since the chiles are usually cut into thin strips with scissors. When chiles pasilla are used the sauce is called Salsa de moscas. Salsa de los reyes has three chiles mulato, ancho, and pasilla. Good sauce for barbequed meats...)