Chile De Arbol Salsa (red Salsa)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Italian Roma tomatoes |
| 3/4 | lb | Tomatillos, husked and |
| washed | ||
| 1 | c | 30 – 40 Arbol chiles |
| 1/2 | Cilantro, leaves only | |
| roughly chopped | ||
| 1 | White onion, chopped | |
| 4 | Garlic cloves, crushed | |
| 2 | c | Water |
| 1 | t | Salt |
| 1/2 | t | Ground black pepper |
INSTRUCTIONS
Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients. Bring to a boil and cook until 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. Yield: 2 1/2 cups Recipe By :TOO HOT TAMALES SHOW #6154 Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 08:19:47 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 21
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2342mg
Potassium: 67.3mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: <1g
Protein: <1g