INGREDIENTS

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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