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Ingredients
- 1/4 c. Corn oil
- 6 x Arbol chiles, with seeds
- 8 x Tomatillos, husked
- 1 sm Clove garlic, chopped
- 1 Tbsp. Fresh cilantro, coarsely minced
- 1/2 c. Water
- 1/3 c. White onion, finely diced
- 1/8 tsp Kosher salt
- 1/8 tsp Mexican oregano, toasted and grnd
- 1/8 tsp Cumin, toasted
Directions
- 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 which 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 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 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 till tender, about 10 min. The tomatillos will have changed color and be soft but still whole.
- Add in the tomatillos to the food processor along with the garlic. Process till finely minced. Add in the cilantro and water and continue to process till smooth. Add in the onion, salt, oregano, and cumin and pulse to mix.
- Keeps, tightly covered, about 3 days in the refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 497g | |
| Calories 593 | |
| Calories from Fat 506 | 85% |
| Total Fat 57.41g | 72% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.16g | |
| Cholesterol 0mg | 0% |
| Sodium 301mg | 13% |
| Potassium 821mg | 23% |
| Total Carbs 21.46g | 6% |
| Dietary Fiber 6.1g | 20% |
| Sugars 12.77g | 9% |
| Protein 3.38g | 5% |
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