Chile de Arbol Salsa (Red Salsa) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
1/2 pound italian roma tomatoes |
3/4 pound tomatillos, husked and washed |
1 cup (30 - 40) arbol chiles |
1/2 bunch cilantro, leaves only, roughly chopped |
1 medium white onion, chopped |
4 garlic cloves, crushed |
2 cups water |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
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.
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