Chile de arbol salsa (red salsa)
1 Servings
Ingredients
| Quantity | 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 |
Directions
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@...>