Chile de Arbol Salsa (Red Salsa)

Yield:
2 1/2 cups
Level:
Easy
Ingredients
  • 1/2 pound Italian Roma tomatoes
  • 3/4 pound tomatillos, husked and washed
  • 1 cup (30 - 40) Arbol chiles
  • 1/2 bunch cilantro, leaves only, roughly chopped
  • 1 medium white onion, chopped
  • 4 garlic cloves, crushed
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
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.


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    Salsa De Arbol

    Recipe courtesy of Aarón Sánchez