1/4 cup corn oil
6 arbol chiles -- with seeds
8 tomatillos -- husked
1 small clove garlic -- minced
1 tbsp fresh cilantro -- coarsely
1 chopped
1/2 cup water
1/3 cup white onion -- finely diced
1/8 tsp kosher salt
1/8 tsp mexican oregano -- toasted
1 and ground
1/8 tsp cumin -- toasted
Directions
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.
Recipe By : La Parilla the mexican grill by Reed Hearon
From: La Parilla The Mexican Grill By R
Servings: 1 servings
La Parilla Norteno-Style Arbol Chile Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
The History of Recipes
We can trace the history of `recipes` back into the distant past, in fact as far back into history as the Egyptians, and possibly even further. Having said that, generally, these old cook books were just very basic hieroglyphic recipes for preparing food.
As we move into The time of the romans around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, something that is very familiar to us today. He also tells us how the early Romans were skilled in the use of a wide range of spices, including some familiar names for example basil, mint and dill. During the next few centuries, the upper-class families of Europe strove to offer the best banquets, and as a result cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, testing, and writing down recipes common in their social group. The revolution that is television brings us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this La Parilla Norteno Style Arbol Chile Salsa recipe.
