*  Exported from  MasterCook  *
 
                            CHILE DE ARBOL SALSA
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Dips
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Roma tomatoes
      3/4   lb           Tomatillos, husked/washed
   40       ea           Arbol chiles (1 cup)
      1/2   ea           Bunch Cilantro, leaves
                         -only, roughly chopped
    1       md           White onion, chopped
    4       ea           Garlic cloves, crushed
    2       c            Water
    1       t            Salt
      1/2   ts           Freshly ground black pepper
 
   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.
  
 
 
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