| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Italian Roma tomatoes |
| 3/4 |
lb |
Tomatillos,; husked and washed |
| 1 |
c |
(30 – 40) Arbol chiles |
| 1/2 |
bn |
Cilantro, leaves only,; roughly chopped |
| 1 |
md |
White onion,; chopped |
| 4 |
|
Garlic cloves,; crushed |
| 2 |
c |
Water |
| 1 |
ts |
Salt |
| 1/2 |
ts |
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>
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”