Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients. Bring to a boil and cook until 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. Yield: 2 1/2 cups Recipe By :TOO HOT TAMALES SHOW #6154 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 08:19:47 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (1086g)|
|Recipe Makes: 1|
|Calories from Fat: 45 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 49.3mg||2 %|
|Potassium 2266.3mg||60 %|
|Total Carbohydrate 60.8g||18 %|
|Dietary Fiber 15.6g||62 %|
|Sugars, other 45.2g|
|Protein 11g||16 %|
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Calories per serving: 290
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