Chile De Arbol Salsa

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Chile De Arbol Salsa

 

1/2 pound roma tomatoes

3/4 pound tomatillos, husked, washed

40 arbol chiles, 1 cup

1/2 bunch cilantro, leaves

roughly chopped

1 medium white onion, chopped

4 garlic cloves, crushed

2 cups water

1 teaspoon salt

1/2 teaspoon 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.