*  Exported from  MasterCook  *
                 La Parilla Norteno-Style Arbol Chile 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
    6                    arbol chiles -- with seeds
    8                    tomatillos -- husked
    1      small         clove garlic -- 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.
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 NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
 From: La Parilla the mexican grill by Reed Hearon ISBN 0-8118-1034-8