Chile De Arbol Salsa

2 Cups

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Chile De Arbol Salsa Ingredients

1/2 lb Roma tomatoes	4 Garlic cloves, crushed
3/4 lb Tomatillos, husked/washed	2 c Water
40 Arbol chiles (1 cup)	1 ts Salt
1/2 Bunch Cilantro, leaves	1/2 ts Freshly ground black pepper
1 md White onion, chopped

Instructions for Chile De Arbol Salsa

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized