Yield: 1 Servings
|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 \N||Garlic cloves,; crushed|
|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@...>