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.