Title: Chile De Arbol Salsa
Categories: Salsas, Dips, Mesamexican, Lnet
Yield: 2 Cups

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 ts 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini