Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 5 \N | Tomatoes |
| 1 teaspoon | Salt |
| 2 \N | Arbol chilies; fried in oil |
| 2 \N | Serrano chilies |
| 1 tablespoon | Chopped cilantro |
| ½ teaspoon | Chopped garlic |
1. Boil tomatoes until tender in a small amount of water. Remove from heat and place in blender.
2. Add salt, chilies, cilantro and garlic and blend to the desired consistency. This should be a thick, delicious sauce. Arbol chilies are long (about 2-½ in.), brilliant red chilies with smooth, shiny skin, and have a real bite. Serranos are small (about 1-½ in.) tapered green chilies usually only available canned. Although tiny, they too have a bite.
They are available at Mexican markets and sometimes at the Farmers Co-op Market. If not available, substitute any small very hot chile for the arbol and jalapenos for the serranos. NINFA'S
HOUSTON
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .