| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Toohot01 | 1 | servings |
INGREDIENTS
| 1/2 | lb | Italian Roma tomatoes |
| 3/4 | lb | Tomatillos; husked and washed |
| 1/3 | c | Arbol chiles -; (abt 12 to 15) |
| 1/2 | bn | Cilantro; leaves only, chopped |
| 1 | md | White onion; chopped |
| 2 | tb | Ground cumin |
| 4 | Garlic cloves; crushed | |
| 2 | c | Water |
| 1 | ts | Salt |
| 1/2 | ts | Freshly-ground black pepper |
| 1 | Avocado (just slightly under-ripe); peeled, seeded, | |
| And finely diced |
INSTRUCTIONS
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 sauce pan along with the remaining ingredients. Bring the mixture to 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. Just before serving, stir in the avocado. This recipe yields 2 1/2 cups of salsa. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6250 broadcast 04-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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