La parilla tomato arbol salsa

Yield: 1 Servings

Ingredients:

1/4 c Corn oil
12 Arbol chiles -- with seeds
2 Roma (plum) tomatoes
6 md Cloves garlic
3/4 c Water
1/4 ts Mexican oregano -- toasted
1/4 ts Kosher salt
1/4 ts Cumin -- toasted and ground

Instructions:

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