Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   pound        Roma tomatoes
     3/4   pound        Tomatillos, husked/washed
  40                    Arbol chiles (1 cup)
     1/2                Bunch Cilantro, leaves only, roughly chopped
   1       medium       White onion, chopped
   4       cloves       Garlic, crushed
   2       cup          Water
   1       teaspoon     Salt
     1/2   teaspoon     Freshly ground black pepper

Preparation:

Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, until charred all over, 10 ro 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.