Recipe - La Parilla Tomato Arbol Salsa

One fourth cup Corn oil
12 Arbol chiles; with seeds
2 Roma (plum) tomatoes
6 md Cloves garlic
Three fourths cup Water
One fourth teaspoon Mexican oregano; toasted
One fourth teaspoon Kosher salt
One fourth 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 allpurpose 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 mediumsized 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 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