*  Exported from  MasterCook  *
                 La Parilla Norteno-Style Arbol Chile Salsa
 Recipe By     : La Parilla the mexican grill - Reed Hearon
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           corn oil
    6                    arbol chiles -- with seeds
    8                    tomatillos -- husked
    1      small         garlic clove -- minced
    1      tablespoon    fresh cilantro -- coarsely chopped
      1/2  cup           water
      1/3  cup           white onion -- finely diced
      1/8  teaspoon      kosher salt
      1/8  teaspoon      mexican oregano -- toasted and ground
      1/8  teaspoon      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.
 Busted by Christopher E. Eaves <cea260@airmail.net>
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 NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
 g.howard@ix.netcom.com http://members.aol.com/garhow