Chile De Arbol Salsa
Mexican
1/2 lb Roma tomatoes
3/4 lb tomatillos, husked and washed
1 cup (30 to 40) arbol chiles
1/2 bunch cilantro, leaves only, roughly cut
1 medium white onion, chopped
4 garlic cloves, crushed
2 cups water
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat the broiler. Place the tomatillos and tomatoes on a baking sheet. Broil, turning occasionaly, 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 sals can be stored in the refridgerator 3 to 5 days or frozen for weeks.
 
Mesa Mexicana
 
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