Chile De Arbol Salsa

Serving Size : 2
Ingredients

for prepare Chile De Arbol Salsa

:

Amount	Measure	Ingredient - Preparation Method
1/2	pound	roma tomatoes
3/4	pound	tomatillos - husked/washed
40		arbol chiles - (1 cup)
1/2	bunch	cilantro - leaves
roughly chopped chile de arbol salsa
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. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .