Chile de arbol salsa

Yield: 2 Cups

Measure Ingredient
½ pounds Roma tomatoes
¾ pounds Tomatillos, husked/washed
40 eaches Arbol chiles (1 cup)
½ each Bunch Cilantro, leaves only, roughly chopped
1 medium White onion, chopped
4 eaches Garlic cloves, crushed
2 cups Water
1 teaspoon Salt
½ teaspoon Freshly ground black pepper

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.

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