Arbol-Avocado Salsa

Recipe Ingredients

1/2 lb	227g / 8oz	Italian roma tomatoes
3/4 lb	340g / 11oz	Tomatillos - husked and washed
1/3 cup	78ml	Arbol chiles - - (about 12 to 15)
1/2		Cilantro - leaves only, chopped
1		White onion - chopped (medium)
2 tablespoons	30ml	Ground cumin
4		Garlic cloves - crushed
2 cups	474ml	Water
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Avocado - (just slightly under-ripe), peeled, seeded, finely diced

Recipe Instructions

Preheat the broiler.

Place the tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, until charred all over, 10 to 12 minutes.

Transfer to a sauce pan along with the remaining ingredients.

Bring the mixture to 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. Just before serving, stir in the avocado.

This recipe yields 2 1/2 cups of salsa.

Source:
Susan Feniger and Mary Sue Milliken

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