Chile de Arbol Salsa (Red Salsa)
c.1997, M.S. Milliken & S. Feniger, all rights reserved
- 2 1/2 cups
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.
Recipe courtesy of Emeril Lagasse