| 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
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