Chile de arbol salsa (red salsa)

Yield: 1 Servings

Measure Ingredient
½ pounds Italian Roma tomatoes
¾ pounds Tomatillos,; husked and washed
1 cup (30 - 40) Arbol chiles
½ bunch Cilantro, leaves only,; roughly chopped
1 medium White onion,; chopped
4 Garlic cloves,; crushed
2 cups Water
1 teaspoon Salt
½ teaspoon Ground black pepper

Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients.

Bring to a boil and cook until 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.

Yield: 2½ cups

Recipe By :TOO HOT TAMALES SHOW #6154 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 08:19:47 -0500 From: Meg Antczak <meginny@...>

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