Ingredients
1/2 lb roma tomatoes
3/4 lb tomatillos, husked/washed
40 each arbol chiles (1 cup)
1/2 each bunch cilantro, leaves only, roughl, y chopped
1 medium white onion, chopped
4 each garlic cloves, crushed
2 cup water
1 tsp salt
1/2 tsp freshly ground black pepper
Directions
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.
Servings: 2 cups
Chile De Arbol Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Mexican
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We hope you enjoy this Chile De Arbol Salsa recipe.
