Recipes collected from the BBQ Newsgroup

La Parilla Tomato Arbol Salsa
La Parilla Tomato Arbol Salsa
1/4 cup corn oil
12 arbol chilies, 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
1 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.
2 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 chilies, 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 chilies
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.
3 Posted to the BBQ List by Garry Howard
Servings: 1
Recipe Type
Bbq List, Salsa
Recipe Source
Source: Reed Hearon
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
file:///I|/BBQ%20Recipes/BBQ%20Recipes/recipes.bbq/La Parilla Tomato Arbol Salsa.htm [1/7/2011 5:20:18 AM]