Chile De Arbol Salsa
Grrrrrgh!
Course : Salsas
From: HungryMonster.com
Serves: 2
 

Ingredients:

1/2 pound roma tomatoes
1 medium white onion -- chopped
3/4 pound tomatillos -- husked/washed
4 cloves garlic -- crushed
40 medium arbol chiles -- (1 cup)
2 cups water
1/2 bunch cilantro -- leaves
1 teaspoon salt -- only, roughly
 

Preparation:

Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, until charred all over, 10 to 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.