Guest guest Posted March 4, 2009 Report Share Posted March 4, 2009 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. Quote Link to comment Share on other sites More sharing options...
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