Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Chile de Arbol Salsa (Red Salsa)
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 140
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 29
- Dietary Fiber
- 7
- Sugar
- 16
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1194
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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 freshly 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.