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Receta La Parilla Tomato Arbol Salsa
by Global Cookbook

La Parilla Tomato Arbol Salsa
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Ingredientes

  • 1/4 c. Corn oil
  • 12 x Arbol chiles, with seeds
  • 2 x Roma (plum) tomatoes
  • 6 med Cloves garlic
  • 3/4 c. Water
  • 1/4 tsp Mexican oregano, toasted
  • 1/4 tsp Kosher salt
  • 1/4 tsp Cumin, toasted and grnd

Direcciones

  1. This is typical of what you would find on tables in northern Mexico, where salsas tend to be a little brutal - warm 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 possibly two will enliven almost any dish. Be careful, though. People in the north like their food warm.
  2. Pan roast tomatoes till blistered, deeply browned, and soft. Pan roast garlic till brown and soft, then peel.
  3. Heat the corn oil in a medium-sized skillet till warm but not smoking. Fry the chiles, 1 or possibly 2 at a time, till puffed and brown, about 10 seconds. Don't burn or possibly they will taste bitter. Shake off excess oil from chiles and place in a blender. Add in 2 Tbsp. chile veg. oil, tomatoes, garlic, and water. Blend till smooth. Add in the oregano, salt, and cumin and blend again. Keeps, tightly covered, about 3 days in the refrigerator.