Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Salsa de Arbol

Share

Lobo
Moderator
Moderator

Posts : 19864
Thanked : 954
Join date : 2013-01-12

Salsa de Arbol

Post by Lobo on Tue 09 Feb 2016, 6:30 pm


Salsa de Arbol

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 12
This salsa, from Chef Traci Des Jardins, is made with arbol chilies—they’re quite hot, so add them to taste, depending on the level of spiciness you want. Removing the seeds lessens the bite.



  • Printer Friendly Version






  • 48

Ingredients:


  • 1/2 white onion, peeled and cut in half
  • 1/2 lb. tomatillos, husks removed
  • 1/2 lb. roma tomatoes
  • 2 Tbs. vegetable oil

  • 3 to 6 arbol chilies, depending on desired spiciness
  • 2 garlic cloves
  • Salt, to taste

Directions:

Coarsely slice the onion half. Rinse the tomatillos in warm water to remove the sticky residue on them.

Place a grill pan on the stove and char the tomatoes, tomatillos and onion. Set aside.

Put the oil in a saucepan and toast the chilies quickly, being careful not to scorch them, about 30 seconds. Remove the chilies from the pan. Add the garlic to the pan and cook until lightly brown. Add the tomatoes, tomatillos, onion, chilies and 1/2 cup water and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes.

Place all the ingredients in a blender and blend until smooth. Season with salt. Serves 12.

Recipe by Traci Des Jardins, Chef/Owner, Jardinière and Mijita, San Francisco.

    Current date/time is Tue 24 Jan 2017, 5:29 pm