Title: Chile De Arbol Salsa (Red Salsa)
Categories: New, Text, Import
Yield: 1 Servings

1/2 lb Italian Roma tomatoes
3/4 lb Tomatillos,; husked and
-washed
1 c (30 - 40) Arbol chiles
1/2 bn Cilantro, leaves only,;
-roughly chopped
1 md White onion,; chopped
4 Garlic cloves,; crushed
2 c Water
1 ts Salt
1/2 ts Ground black pepper

Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil,
turning occasionally until charred all over, 10 to 12 minutes. Transfer to
a saucepan. Add the remaining ingredients.

Bring to a boil and cook until 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.

Yield: 2 1/2 cups
Recipe By :TOO HOT TAMALES SHOW #6154

Posted to MC-Recipe Digest V1 #303

Date: Fri, 15 Nov 1996 08:19:47 -0500

From: Meg Antczak