Chile De Arbol Salsa (Red Salsa)

Ready in 1h

Try this Chile De Arbol Salsa (Red Salsa) recipe, or contribute your own.


1/2 lb Italian Roma tomatoes
3/4 lb Tomatillos; husked
1 ts Salt
1/2 ts Black Pepper; ground
1/2 bn Cilantro; leaves only
2 c Water
4 cloves Garlic; crushed
1 c Arbol chiles; (30 - 40)
1 md White onion; chopped

Original recipe makes 1



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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