| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Corn oil |
| 6 |
|
Arbol chiles; with seeds |
| 8 |
|
Tomatillos; husked |
| 1 |
sm |
Clove garlic; minced |
| 1 |
tb |
Fresh cilantro; coarsely chopped |
| 1/2 |
c |
Water |
| 1/3 |
c |
White onion; finely diced |
| 1/8 |
ts |
Kosher salt |
| 1/8 |
ts |
Mexican oregano; toasted and ground |
| 1/8 |
ts |
Cumin; toasted |
INSTRUCTIONS
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.
Posted to CHILE-HEADS DIGEST V3 #083
Date: Mon, 26 Aug 1996 00:10:06 -0400
From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8
NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
http://members.aol.com/garhow
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