Salsa de Chile de Arbol y Tomatillo
Salsa de Chile de Arbol y Tomatillo
Tomatillo and de Arbol Chile SauceA 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.
Ingrediënten
Makes about 1 cup
- 1 ⁄2 pound fresh tomatillos husked and rinsed
- 1 tablespoon vegetable oil
- 4 chiles de arbol
- 1 ⁄4 medium white onion chopped
- 1 medium garlic clove 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
Instructies
- 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.
- 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.
Notes / Tips / Wine Advice:
Serve at room temperature, or cover and refrigerate about 3 days.
