- Exported from MasterCook
La Parilla Tomato Arbol Salsa
Recipe By : La Parilla the mexican grill by Reed Hearon
1 Preparation Time :
Categories : Mexican Salsas
Amount Measure Ingredient -- Preparation Method -- -- --
1/4 cup corn oil
12 arbol chiles -- with seeds
2 Roma (plum) tomatoes
6 medium cloves garlic
3/4 cup water
1/4 teaspoon Mexican oregano -- toasted
1/4 teaspoon kosher salt
1/4 teaspoon cumin -- toasted and ground
This is typical of what you would find on tables in northern Mexico,
where salsas tend to be a little brutal -- hot and very direct with
uncomplicated flavors. I love this kind of salsa on quesadillas and broiled meats. A great all-purpose condiment, a spoonful or two will
enliven almost any dish. Be careful, though. People in the north like
their food hot.
Pan roast tomatoes until blistered, deeply browned, and soft. Pan
roast garlic until brown and soft, then peel. Heat the corn oil in a medium-sized skillet 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 blender. Add 2 tablespoons
chile cooking oil, tomatoes, garlic, and water. Blend until smooth.
Add the oregano, salt, and cumin and blend again. Keeps, tightly
covered, about 3 days in the refrigerator.
- - - - - - - - - - - - - - - - - - NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard
ix.netcom.com
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking.htm From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8
