Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
2 1/2 cups
Level:
Easy

Ingredients

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.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Mango Salsa

Recipe courtesy of Ellie Krieger

Salsa

Recipe courtesy of Alton Brown

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Almost-Famous Corn Salsa

Recipe courtesy of Food Network Kitchen

Ground Chicken Tacos with Creamy Salsa

Recipe courtesy of Sunny Anderson

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Chilaquiles with Roasted Tomatillo Salsa

Recipe courtesy of Marcela Valladolid

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Chile de Arbol Salsa (Red Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories