Recipe - Chile De Arbol Salsa (Red Salsa)

One half pound Italian Roma tomatoes
Three fourths pound Tomatillos,; husked and
washed
1 cup (30 40) Arbol chiles
One half bn Cilantro, leaves only,;
roughly chopped
1 md White onion,; chopped
4 Garlic cloves,; crushed
2 cup Water
1 teaspoon Salt
One half teaspoon Ground black pepper

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.

Yield: 2 One half cups
Recipe By :TOO HOT TAMALES SHOW #6154

Posted to MCRecipe Digest V1 #303

Date: Fri, 15 Nov 1996 08:19:47 0500

From: Meg Antczak meginny@frontiernet.net