Recipe courtesy of Mary Sue Milliken and Susan Feniger

Arbol-Avocado Salsa

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  • Level: Easy
  • Yield: 2 1/2 cups
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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


  1. 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.