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.
TOO HOT TAMALES SHOW #TH6250