RE: [CH] Chile de Arbol
Garry Howard (garry@netrelief.com)
Tue, 8 Dec 1998 14:45:08 -0500
This doesn't use fresh arbols, but this is one of my favorite chile de arbol
recipes. Makes a great, fiery salsa.
La Parilla Norteno-Style Arbol Chile Salsa
Recipe By : La Parilla the mexican grill by Reed Hearon
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.
Garry Howard - Cambridge, MA
garry@netrelief.com
Garry's Home Cooking
http://cooking.netrelief.com
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of Porter Banister
> Sent: Monday, December 07, 1998 4:54 PM
> To: chile-heads
> Subject: [CH] Chile de Arbol
>
>
> One of my favorite chiles is chile de arbol. I love its smokey flavor, and
> appreciate its very decent burn. It occurs to me, however, that the only
> forms I have had it in have been dried, powdered, and Hot Sauce.
> Can any of
> you chile-heads who grow it describe for me what it tastes like fresh, and
> possibly post (or link to) a recipe that calls for fresh chile de arbol? I
> am wondering if it is as smokey when fresh as it is in its dried
> forms. Does
> it fall into the same category as cayenne in that it is rarely consumed
> fresh?
>
> Thanks,
>
> Porter
>
>