La Parilla Tomato Arbol Salsa
Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 3/4 c Water
- 6 md Cloves garlic
- 2 Roma (plum) tomatoes
- 12 Arbol chiles -- with seeds
- 1/4 ts Mexican oregano -- toasted
- Bitter
- 1/4 ts Kosher salt
- Roast
- 1/4 ts Cumin -- toasted and ground
- 1/4 c Corn oil
Possible health benefits
General information, not medical advice.
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Corn oil
High in vitamin E · 23 mg per 100 g, 188% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Oil, corn”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
Chef Wood
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- This is typical of what you would find on tables in northern Mexico, where salsas tend to be a little brutal -- hot 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 two will enliven almost any dish. Be careful, though. People in the north like their food hot.
- Pan roast tomatoes until blistered, deeply browned, and soft. Pan roast garlic until brown and soft, then peel.
- Heat the corn oil in a medium-sized skillet 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 blender. Add 2 tablespoons chile cooking oil, tomatoes, garlic, and water. Blend until smooth. Add the oregano, salt, and cumin and blend again. Keeps, tightly covered, about 3 days in the refrigerator.
Plating
Cookware for this recipe
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Frying pan
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Grill or grill pan
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Blender
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Vegetable peeler