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Chile De Arbol Salsa

Chile De Arbol Salsa
Ingredients:
  • 1/2lb Roma tomatoes
  • 3/4lb Tomatillos, husked/washed
  • 40ea Arbol chiles (1 cup)
  • 1/2ea Bunch Cilantro, leaves -only, roughly chopped
  • 1md White onion, chopped
  • 4ea Garlic cloves, crushed
  • 2c Water
  • 1t Salt
  • 1/2ts Freshly ground black pepper
Directions:
  • Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet.
  • Broil, turning occasionally, until charred all over, 10 ro 12 minutes.
  • Transfer to a saucepan along with the remaining ingredients.
  • Bring to a boil and cook until the onions are soft, 12 to 15 minutes.
  • Transfer to a food processor or blender. Puree and then strain.
  • Serve at room temperature or slightly chilled.
  • Arbol salsa can be stored in the refrigerator 3 to 5 days or frozen for weeks.
  • SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel.
  • Exported from MasterCook
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