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Tomatillo and de Arbol Chile Sauce |
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Print this Recipe
(Salsa de Chile de Arbol y Tomatillo)
Category: Vegetable Salsas and Table Sauces
Makes about 1 cup
A fiery table salsa made with dried chiles de arbol and tomatillos is popular in many areas of northern Mexico. Add a spoonful to meat, poultry, or fish for a blast of flavorful heat.
1/2 pound fresh tomatillos, husked and rinsed
1 tablespoon vegetable oil
4 chiles de arbol
1/4 medium white onion, chopped
1 clove medium garlic, chopped
1/4 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon ground cumin
1/4 teaspoon salt, or to taste
1 tablespoon chopped cilantro
1. Cook the tomatillos in boiling water to cover over medium heat until just tender, about 5 minutes. Drain the tomatillos and put them in a blender jar.
2. In a small skillet, heat the oil over medium heat until hot. Add the whole chiles and fry 8 to 10 seconds. Drain on a paper towel and let cool; then remove the stems, break the chiles into small pieces and add to the blender. In the same skillet, sauté the onion, garlic, oregano, and cumin until the onions begin to brown, about 3 minutes. Add to the blender and blend until smooth. Add the cilantro, and pulse a few times to mix. Serve at room temperature, or cover and refrigerate about 3 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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