Chile De Arbol Salsa (Red Salsa)

Recipe Ingredients

1/2 lb	227g / 8oz	Italian Roma tomatoes
3/4 lb	340g / 11oz	Tomatillos - husked and washed
1 cup	237ml	Arbol chiles - (30 to 40)
1/2		Cilantro, leaves only - roughly chopped
1		White onion - chopped (medium)
4		Garlic cloves - crushed
2 cups	474ml	Water
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

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.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6108 broadcast 07-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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