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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Jun 2008
    Location
    Same place I pay the mortgage
    Posts
    129

    Default A true Mexican salsa

    La Parilla Arbol Chile Salsa

    Although it is called a salsa, this recipe is very thin, like a sauce. It is excellent spooned over just about any kind of grilled meat.

    Recipe From : La Parilla the mexican grill by Reed Hearon

    1/4 Cup corn oil
    6 arbol chiles -- with seeds
    8 tomatillos -- husked
    1 Small clove garlic -- minced
    1 Tablespoon fresh cilantro -- coarsely chopped
    1/2 Cup water
    1/3 Cup white onion -- finely diced
    1/8 Teaspoon kosher salt
    1/8 Teaspoon Mexican oregano -- toasted and ground
    1/8 Teaspoon cumin -- toasted

    In northern Mexico and south Texas, this brick-red salsa is slathered over all kinds of meats and cheeses.

    Heat the corn oil in a medium-sized skillet over medium-high heat 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 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 until tender, about 10 minutes. The tomatillos will have changed color and be soft but still whole.

    Add the tomatillos to the food processor along with the garlic. Process until finely chopped. Add the cilantro and water and continue to process until smooth. Add the onion, salt, oregano, and cumin and pulse to mix. Keeps, tightly covered, about 3 days in the refrigerator.

  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Sounds pretty good. I assume you can give the same treatment to japs or serranos if the arbols aren't available.....
    I've been looking for a decent recipe for salsa.
    Thanks Richtee!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Richtee??? Hmmmm......I remember a guy by that name from..................
    Good to see you posting Rich!
    Good looking salsa recipe too! It's on the "To Try" list now.

    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    A true Tex/Mex Picante. Good flavors but sneak up on the heat. Goes well with bordertown tex/mex foods but is to heavy for most of the foods found deeper in Mexico. E.T.
    JennAir-750-0141 ng
    JennAir Rotisserie
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    Brisket Rack
    Heat Vent Blocks.
    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



  5. #5
    Join Date
    Oct 2008
    Location
    Exeter, MO
    Posts
    1,948

    Default

    That sounds good! Thanks for posting the recipe.

  6. #6
    SmokyOkie Guest

    Default

    Are you talking about fresh arbols Rich?

    I'm trying to figure out what makes it brick red. is there that much red in the peppers?

    If you are talking about fresh arbols, how would you think it would need to be adapted for dried peppers?

    We see plenty of dry arbols around here, but not many fresh ones.

  7. #7
    Join Date
    Jun 2008
    Location
    Same place I pay the mortgage
    Posts
    129

    Default

    Quote Originally Posted by SmokyOkie View Post
    Are you talking about fresh arbols Rich?

    I'm trying to figure out what makes it brick red. is there that much red in the peppers?

    If you are talking about fresh arbols, how would you think it would need to be adapted for dried peppers?

    We see plenty of dry arbols around here, but not many fresh ones.
    The peppers are dried...or at least that's what I use. I never see fresh either. I have used smoked ones as well, good stuff...

    I just soak the 6 drieds for a while, then toast them up.

  8. #8
    Join Date
    Jun 2008
    Location
    Same place I pay the mortgage
    Posts
    129

    Default

    Quote Originally Posted by peculiarmike View Post
    Richtee??? Hmmmm......I remember a guy by that name from..................
    Good to see you posting Rich!
    Ditto... I been around. I been a square too ;{)
    Kinda grew away from "........."
    Perhaps you have heard of the "new place on the block"

  9. #9
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Sounds very good Rich. Good to see you walking around a bit. It's good to stretch your legs after sitting in one spot so long.

    Thanks for sharing the recipe.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  10. #10
    Join Date
    Nov 2008
    Location
    Australia
    Posts
    83

    Default yummo

    My mouth started watering as soon as I read the recipe, its on my to do list

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