Re: [CH] Chile De Arbol
Mary-Anne Durkee (shantihhh@yahoo.com)
Tue, 4 Feb 2003 17:01:39 -0800 (PST)
Frank
I thought I sent this, but it ain't showing up so here
goes and if it repeats. SORRY!
This is a nice salsa for fresca de arbols.
Enjoy
Mary-Anne
CHILE DE ARBOL SALSA
1/2 lb roma tomatoes
3/4 lb tomatillos, husked
40 arbol chiles (1 cup)
1/2 bunch cilantro, chopped
1 white onion, chopped
4 garlic cloves, crushed
1 c water
1 t salt
1/2 ts freshly ground black pepper
Preheat the broiler. Place the tomatoes and tomatillos
on a baking sheet.
Broil, turning occasionally, until charred all over,
10 or 12 minutes. Transfer to a saucepan along with
the remaining ingredients.
Bring to a boil and cook until the onions are soft, 12
to 15 minutes.
Transfer to a food processor or blender. Puree and
then strain.
Serve at room temperature or slightly chilled.
Arbol salsa can be stored in the refrigerator 3 to 5
days or frozen for weeks. This salsa thckens up in
the frig.
--- "Frank J. Hashek" <fhashek@comcast.net> wrote:
> During one of my regular pilgrimages to the local
> Mexican grocery to pick up
> Chile Manzanos, I noticed they had some Chile De
> Arbol Fresco. Since I've
> always seen these dry, I just had to get some. I've
> never had them fresh
> and green, always dry and red. Any suggestions for
> some creative ways to
> use them?
>
> Thanx,
> Frank
>
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