Yield: 4 servings
|½ pounds||Italian Roma tomatoes|
|¾ pounds||Tomatillos, husked and|
|⅓ cup||(12 to 15) arbol chiles|
|½ bunch||Cilantro, leaves only,|
|1 medium||White onion, chopped|
|2 tablespoons||Ground cumin|
|4||Garlic cloves, crushed|
|½ teaspoon||Freshly ground black pepper|
|1||Avocado (just slightly|
|Under-ripe), peeled, seeded,|
|An finely diced|
Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, until charred all over, 10 to 12 minutes. Transfer to a sauce pan along with the remaining ingredients.
Bring the mixture to 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.
Just before serving, stir in the avocado.
Yield: 2½ cups.
TOO HOT TAMALES SHOW #TH6250