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Tomato and de Arbol Chile Sauce |
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(Salsa de Jitomate y Chile de Arbol)
Category: Vegetable Salsas and Table Sauces
Makes about 1 cup
Dried chiles de arboles are very hot, so caution your guests when they taste this cooked table sauce, which is especially popular in the state of Sonora in northern Mexico. Try it with grilled or roasted meats and poultry. The dried red chiles de arbol are found in cellophane packages in the Mexican section of most supermarkets and occasionally in bulk bins in some specialty gourmet stores.
3 whole de arbol chiles
1/2 pound plum tomatoes (about 3 large), cored with skins on
2 cloves garlic (medium), unpeeled
1 tablespoon vegetable oil
1/3 cup finely chopped white onions
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon salt
1. In a small skillet, toast the chiles over medium heat, turning 2 to 3 times, until they are aromatic and turn to a lighter, somewhat orange color, about 30 seconds. Set the chiles aside to cool. In the same skillet, roast the tomatoes and the garlic, turning several times, until lightly charred in several places, about 10 minutes.
2. Coarsely chop the tomatoes, skins and all, and put them into a blender jar. Remove the outer skin from the garlic, chop and add to the blender jar. Break open the chiles, shake out most of the seeds, and cut or break the chiles into small pieces; add them to the blender jar. Blend to a purée. (There will still be some texture.)
3. Heat the oil in a small saucepan, and cook the onion and oregano until the onion begins to brown. Add the tomato mixture and the salt. Simmer the sauce, uncovered 5 minutes. Put the sauce into a small bowl and serve at the table.
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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