*  Exported from  MasterCook  *
                       La Parilla Tomato Arbol Salsa
 Recipe By     : La Parilla the mexican grill by Reed Hearon
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mexican                          Salsas
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           corn oil
   12                    arbol chiles -- with seeds
    2                    Roma (plum) tomatoes
    6      medium        cloves garlic
      3/4  cup           water
      1/4  teaspoon      Mexican oregano -- toasted
      1/4  teaspoon      kosher salt
      1/4  teaspoon      cumin -- toasted and ground
 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.
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 NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
 Garry’s Home Cookin' Website
 From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8