Tomato And De Arbol Chile Sauce Recipes

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.

Steps:

• 1. In a small skillet, toast the chiles over medium heat, turning 2 to 3 times, until they are aromatic and turn to a lighter, somewhat orange color, about 30 seconds. Set the chiles aside to cool. In the same skillet, roast the tomatoes and the garlic, turning several times, until lightly charred in several places, about 10 minutes. 2. Coarsely chop the tomatoes, skins and all, and put them into a blender jar. Remove the outer skin from the garlic, chop and add to the blender jar. Break open the chiles, shake out most of the seeds, and cut or break the chiles into small pieces add them to the blender jar. Blend to a purée. (There will still be some texture.) 3. Heat the oil in a small saucepan, and cook the onion and oregano until the onion begins to brown. Add the tomato mixture and the salt. Simmer the sauce, uncovered 5 minutes. Put the sauce into a small bowl and serve at the table. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.