Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
2 1/2 cups
Level:
Easy

Ingredients

Directions

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.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Spicy Cranberry Salsa

Recipe courtesy of Food Network Kitchen

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Chipotle Shrimp Taco with Avocado Salsa Verde

Recipe courtesy of Food Network Kitchen

Chinese Chicken Salad with Red Chile Peanut Dressing

Recipe courtesy of Bobby Flay

Kentucky Red Beans and Rice Topped with Crispy Country Ham

Recipe courtesy of Damaris Phillips

Chile de Arbol Salsa (Red Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Salsa De Arbol

Recipe courtesy of Aarón Sánchez

Cooked Tomatillo Salsa with Arbol Chiles

Recipe courtesy of Jeffrey Alford|Naomi Duguid

Browse Reviews By Keyword