La parilla norteno-style arbol chile salsa
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La parilla norteno-style arbol chile salsa
  Salsa    Mexican    Chiles  
Last updated 6/12/2012 1:21:35 AM. Recipe ID 53852. Report a problem with this recipe.
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      Title: La parilla norteno-style arbol chile salsa
 Categories: Mexican, Salsas
      Yield: 1 Servings
 
    1/4 c  Corn oil
      6    Arbol chiles -- with seeds
      8    Tomatillos -- husked
      1 sm Clove garlic -- minced
      1 tb Fresh cilantro -- coarsely
           Chopped
    1/2 c  Water
    1/3 c  White onion -- finely diced
    1/8 ts Kosher salt
    1/8 ts Mexican oregano -- toasted
           And ground
    1/8 ts Cumin -- toasted
 
  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.
  
  




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Recipe ID 53852 (Apr 03, 2005)

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