Chile De Arbol Salsa

Course : Dips
Serves: 2
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1/2 pound roma tomatoes
3/4 pound tomatillos -- husked/washed
40 medium arbol chiles -- (1 cup)
1/2 bunch cilantro -- leaves roughly chopped
1 medium white onion -- chopped
4 cloves garlic -- crushed
2 cups water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation / Directions:

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.

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