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Chile De Arbol Salsa


Course : Salsas
Serves: 2
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Ingredients:


1/2 pound Roma tomatoes

3/4 pound Tomatillos, husked/washed

40 medium 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 / Directions:


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.

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