Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chile de Arbol Salsa (Red Salsa)

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
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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 freshly ground black pepper


  1. 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.
  2. 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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