Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Italian roma tomatoes
     3/4  pound         tomatillos -- husked and washed
   1      cup           arbol chiles -- (30 - 40)
     1/2  bunch         cilantro -- leaves only,
                        -- roughly chopped
   1      medium        white onion -- chopped
   2      cups          water
   4                    garlic cloves -- crushed
   1      teaspoon      salt
     1/2  teaspoon      freshly ground black pepper

Preparation:

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.