Arbol-avocado salsa

Yield: 4 servings

Measure Ingredient
½ pounds Italian Roma tomatoes
¾ pounds Tomatillos, husked and
\N \N Washed
⅓ cup (12 to 15) arbol chiles
½ bunch Cilantro, leaves only,
\N \N Chopped
1 medium White onion, chopped
2 tablespoons Ground cumin
4 \N Garlic cloves, crushed
2 cups Water
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
1 \N Avocado (just slightly
\N \N Under-ripe), peeled, seeded,
\N \N 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.


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