Name: Chile de Arbol Salsa (Red Salsa)
Yield: 2 1/2 cups
Cuisine: mexican
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 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.

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Chile de Arbol Salsa (Red Salsa)

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