Chile De Arbol Salsa Recipe - by egourmetstore

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Chile De Arbol Salsa

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :26

Ingrediants

1/2 lb Roma tomatoes
3/4 lb Tomatillos, husked/washed
40 Arbol chiles (1 cup)
1/2 Bunch Cilantro, leaves
- only -- roughly chopped
1 md White onion, chopped
4 Garlic cloves, crushed
2 c Water
1 t Salt
1/2 t 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. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel.