Free Recipe La Parilla Tomato Arbol Salsa
Recipe Type: M Recipes
Recipe Preparation: broil
Cooking Ingredients for La Parilla Tomato Arbol Salsa Recipe
1/4 c Corn oil
12 Arbol chiles; with seeds
2 Roma (plum) tomatoes
6 md Cloves garlic
3/4 c Water
1/4 ts Mexican oregano; toasted
1/4 ts Kosher salt
1/4 ts Cumin; toasted and ground
La Parilla Tomato Arbol Salsa Preparation
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
Cooking Temperature:
Recipe Serves: 1
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