Name: Chile De Arbol Salsa
Ingredients: 1/2 lb Roma tomatoes; 3/4 lb Tomatillos, husked/washed; 40 Arbol chiles (1 cup); 1/2 Bunch Cilantro, leaves only, roughly chopped; 1 md White onion, chopped; 4 Garlic cloves, crushed; 2 c Water; 1 ts Salt; 1/2 ts Freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Salsas, Dips, Mesamexican, Lnet	2	Cups

INGREDIENTS

1/2	lb	Roma tomatoes
3/4	lb	Tomatillos, husked/washed
40		Arbol chiles (1 cup)
1/2		Bunch Cilantro, leaves only, roughly chopped
1	md	White onion, chopped
4		Garlic cloves, crushed
2	c	Water
1	ts	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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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