INGREDIENTS

INSTRUCTIONS

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.
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

A Message from our Provider:

“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”