Tomatillo And De Arbol Chile Sauce Recipes

TOASTED CHILE DE ÁRBOL AND TOMATILLO SALSA

Steps:

• Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
• Place chiles, tomatillos, garlic, and 2 1/2 cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5-8 minutes. Remove from heat and let sit (still covered) 5 minutes.
• Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.
• Do Ahead
• Salsa can be made 3 days ahead. Cover and chill.

COOKED TOMATILLO SALSA WITH ARBOL CHILES

Steps:

• You will need a large skillet or heavy saucepan and either a blender or food processor.
• Heat the oil in a large heavy skillet or saucepan over medium high heat. Add garlic and onion and cook, stirring occasionally, until onion is transparent. Add chiles and cook for one minute more. Add tomatillos, then pour in broth and add sugar and salt. Bring to a boil, lower heat and gently simmer uncovered for thirty minutes. Remove from heat and let cool. Taste for salt and adjust if necessary. You can either mash the tomatillos with a fork to produce a coarse-textured salsa, or transfer the sauce to a food processor or blender to be briefly processed to a smooth texture. Transfer sauce to a serving dish and just before serving, stir in coriander leaf.

TOMATILLO AND DE ARBOL CHILE SAUCE

Steps:

• 1. Cook the tomatillos in boiling water to cover over medium heat until just tender, about 5 minutes. Drain the tomatillos and put them in a blender jar. 2. In a small skillet, heat the oil over medium heat until hot. Add the whole chiles and fry 8 to 10 seconds. Drain on a paper towel and let cool then remove the stems, break the chiles into small pieces and add to the blender. In the same skillet, sauté the onion, garlic, oregano, and cumin until the onions begin to brown, about 3 minutes. Add to the blender and blend until smooth. Add the cilantro, and pulse a few times to mix. Serve at room temperature, or cover and refrigerate about 3 days. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TOMATILLO AND DE ARBOL CHILE SAUCE

Steps:

• 1. Cook the tomatillos in boiling water to cover over medium heat until just tender, about 5 minutes. Drain the tomatillos and put them in a blender jar. 2. In a small skillet, heat the oil over medium heat until hot. Add the whole chiles and fry 8 to 10 seconds. Drain on a paper towel and let cool then remove the stems, break the chiles into small pieces and add to the blender. In the same skillet, sauté the onion, garlic, oregano, and cumin until the onions begin to brown, about 3 minutes. Add to the blender and blend until smooth. Add the cilantro, and pulse a few times to mix. Serve at room temperature, or cover and refrigerate about 3 days. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

THREE CHILE DRY ROASTED TOMATILLO SALSA

Steps:

• Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
• Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.