Chile De Arbol Salsa

Recipe Ingredients

1/2 lb	227g / 8oz	Roma tomatoes
3/4 lb	340g / 11oz	Tomatillos - husked/washed
40		Arbol chiles - (1 cup)
1/2		Cilantro - leaves
		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 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.

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