La Parilla Norteno-Style Arbol Chile Salsa

* Exported from MasterCook *

La Parilla Norteno-Style Arbol Chile Salsa

Recipe By : La Parilla the mexican grill - Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup corn oil
6 arbol chiles -- with seeds
8 tomatillos -- husked
1 small garlic clove -- minced
1 tablespoon fresh cilantro -- coarsely chopped
1/2 cup water
1/3 cup white onion -- finely diced
1/8 teaspoon kosher salt
1/8 teaspoon mexican oregano -- toasted and ground
1/8 teaspoon cumin -- toasted

In northern Mexico and south Texas, this brick-red salsa is slathered
over all kinds of meats and cheeses. In fact, this style of salsa became
so popular that variations (like Tabasco sauce) are bottled for sale
worldwide. Try this version for its complex and cleansing heat.

Heat the corn oil in a medium-sized skillet over medium-high heat until
hot but not smoking. Fry the chiles, 1 or 2 at a time, until puffed and
brown, about 10 seconds. Do not burn or they will taste bitter. Shake
off excess oil from chiles and place in a food processor.

Put the tomatillos in a small saucepan, cover with water, and place over
high heat. Bring to a boil, lower heat to a simmer, and cook until
tender, about 10 minutes. The tomatillos will have changed color and be
soft but still whole.

Add the tomatillos to the food processor along with the garlic. Process
until finely chopped. Add the cilantro and water and continue to process
until smooth. Add the onion, salt, oregano, and cumin and pulse to mix.
Keeps, tightly covered, about 3 days in the refrigerator.

Busted by Christopher E. Eaves <cea260@airmail.net>




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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com http://members.aol.com/garhow