*  Exported from  MasterCook  *

                           CHILE DE ARBOL SALSA

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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       t            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.
 


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