Chile De Arbol Salsa

* Exported from MasterCook *

CHILE DE ARBOL SALSA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dips

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

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.



- - - - - - - - - - - - - - - - - -