Cooking Recipe Chile De Arbol Salsa

1/2 lb Roma tomatoes

3/4 lb Tomatillos, husked/washed

40 ea Arbol chiles (1 cup)

1/2 ea Bunch Cilantro, leaves

-only, roughly chopped

1 md White onion, chopped

4 ea Garlic cloves, crushed

2 c Water

1 ts Salt

1/2 ts Freshly ground black pepper

Preheat the broiler. Place the tomatoes and tomatillos on a baking
sheet.

Broil, turning occasionally, until charred all over, 10 ro 12 minutes.
Transfer to a saucepan along with the remaining ingredients.

Bring to a boil and cook until the 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.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena
Siegel.