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Ингредиенты
- 1/4 c. Corn oil
- 12 x Arbol chiles, with seeds
- 2 x Roma (plum) tomatoes
- 6 med Cloves garlic
- 3/4 c. Water
- 1/4 tsp Mexican oregano, toasted
- 1/4 tsp Kosher salt
- 1/4 tsp Cumin, toasted and grnd
Инструкции
- This is typical of what you would find on tables in northern Mexico, where salsas tend to be a little brutal - warm and very direct with uncomplicated flavors. I love this kind of salsa on quesadillas and broiled meats. A great all-purpose condiment, a spoonful or possibly two will enliven almost any dish. Be careful, though. People in the north like their food warm.
- Pan roast tomatoes till blistered, deeply browned, and soft. Pan roast garlic till brown and soft, then peel.
- Heat the corn oil in a medium-sized skillet till warm but not smoking. Fry the chiles, 1 or possibly 2 at a time, till puffed and brown, about 10 seconds. Don't burn or possibly they will taste bitter. Shake off excess oil from chiles and place in a blender. Add in 2 Tbsp. chile veg. oil, tomatoes, garlic, and water. Blend till smooth. Add in the oregano, salt, and cumin and blend again. Keeps, tightly covered, about 3 days in the refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 519g | |
| Calories 556 | |
| Calories from Fat 488 | 88% |
| Total Fat 55.26g | 69% |
| Saturated Fat 7.17g | 29% |
| Trans Fat 0.16g | |
| Cholesterol 0mg | 0% |
| Sodium 606mg | 25% |
| Potassium 715mg | 20% |
| Total Carbs 16.13g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 7.26g | 5% |
| Protein 3.49g | 6% |
