Chile de arbol salsa
Yield: 2 Cups
Ingredients:
- 1/2 lb Roma tomatoes
- 3/4 lb Tomatillos husked/washed
- 40 ea Arbol chiles (1 cup)
- 1/2 ea Bunch Cilantro leaves -only roughly chopped
- 1 md White onion chopped
- 4 ea Garlic cloves crushed
- 2 c Water
- 1 ts Salt
- 1/2 ts Freshly ground black pepper
Instructions:
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.
