1/4 cup corn oil
12 arbol chiles -- with seeds
2 roma (plum) tomatoes
6 medium cloves garlic
3/4 cup water
1/4 tsp mexican oregano -- toasted
1/4 tsp kosher salt
1/4 tsp cumin -- toasted and ground
Directions
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.
Recipe By : La Parilla the mexican grill by Reed Hearon
From: La Parilla The Mexican Grill By R
Servings: 1 servings
La Parilla Tomato Arbol Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican; Tomato
The History of Recipes
Written recipes as a concept can be observed far back into antiquity, in truth as far into history as the Egyptians, and possibly even further. In practice though, generally, these early records were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Much later, in Roman times a roman called Apicius wrote some documents which described recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius also tells us how the Romans were skilled in the use of a wide range of spices, including some that we all recognise such as bay, rue and parsley. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. These new culinary innovations prompted an outbreak in publications on food, many of which are now in private collections. When we get to the twentieth century, cook books are starting to become popular due to higher levels of literacy, more spare time and having more money. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly 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 recipe site. |
We hope you enjoy this La Parilla Tomato Arbol Salsa recipe.
