Chile De Arbol Salsa

Recipe Ingredients

1/2 lb	227g / 8oz	Roma tomatoes
1 lb	454g / 16oz	White onion - chopped (medium)
3/4 lb	340g / 11oz	Tomatillos - husked/washed
4		Garlic cloves - crushed
40		Arbol chiles - (1 cup)
2 cups	474ml	Water
1/2		Cilantro - leaves
1 teaspoon	5ml	Salt - only, roughly

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 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.

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.