Arbol-avocado salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Italian Roma tomatoes |
| ¾ | pounds | Tomatillos, husked and |
| Washed | ||
| ⅓ | cup | (12 to 15) arbol chiles |
| ½ | bunch | Cilantro, leaves only, |
| Chopped | ||
| 1 | medium | White onion, chopped |
| 2 | tablespoons | Ground cumin |
| 4 | Garlic cloves, crushed | |
| 2 | cups | Water |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 1 | Avocado (just slightly | |
| Under-ripe), peeled, seeded, | ||
| An finely diced | ||
Directions
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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