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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Yield:: 2 1/2 cups

Level:: Easy

Ingredients

1/2 pound Italian Roma tomatoes
3/4 pound tomatillos, husked and washed
1/3 cup (12 to 15) arbol chiles
1/2 bunch cilantro, leaves only, chopped
1 medium white onion, chopped
2 tablespoons ground cumin
4 garlic cloves, crushed
2 cups water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 avocado (just slightly under-ripe), peeled, seeded, and finely diced

Directions

Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, until charred all over, 10 to 12 minutes. Transfer to a saucepan along with the remaining ingredients. Bring the mixture to 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. Just before serving, stir in the avocado.

My Private Notes

Name: Arbol-Avocado Salsa
Yield: 2 1/2 cups
Cuisine: mexican
Ingredients: 1/2 pound Italian Roma tomatoes; 3/4 pound tomatillos, husked and washed; 1/3 cup (12 to 15) arbol chiles; 1/2 bunch cilantro, leaves only, chopped; 1 medium white onion, chopped; 2 tablespoons ground cumin; 4 garlic cloves, crushed; 2 cups water; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 avocado (just slightly under-ripe), peeled, seeded, and finely diced