La Parilla Norteno-Style Arbol Chile Salsa

* Exported from MasterCook *

La Parilla Norteno-Style Arbol Chile Salsa

Recipe By : La Parilla the mexican grill by Reed Hearon
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Salsas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup corn oil
6 arbol chiles -- with seeds
8 tomatillos -- husked
1 small clove garlic -- 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.

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

From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8