Recipe - La Parilla Norteno-Style Arbol Chile Salsa

One fourth cup Corn oil
6 Arbol chiles; with seeds
8 Tomatillos; husked
1 small Clove garlic; minced
1 tablespoon Fresh cilantro; coarsely
chopped
One half cup Water
1/3 cup White onion; finely minced
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 brickred 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 mediumsized skillet over mediumhigh 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 CHILEHEADS DIGEST V3 #083

Date: Mon, 26 Aug 1996 00:10:06 0400

From: La Parilla the mexican grill by Reed Hearon ISBN 0811810348
NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
http://members.aol.com/garhow