Preparation:
Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet.
Broil, turning occasionally, 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 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. |
