Name: Chile de Arbol Salsa
Ingredients: 1/2 pound roma tomatoes; 3/4 pound tomatillos, husked; 40 arbol chiles (1 cup); 1/2 bunch cilantro, chopped; 1 white onion, chopped; 4 garlic cloves, crushed; 1 c water; 1 t salt; 1/2 ts freshly ground black pepper

Chile de Arbol Salsa

Ingredients

1/2 pound roma tomatoes
3/4 pound tomatillos, husked
40 arbol chiles (1 cup)
1/2 bunch cilantro, chopped
1 white onion, chopped
4 garlic cloves, crushed
1 c water
1 t salt
1/2 ts freshly ground black pepper

Instructions

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