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Arbol Salsa

Source: Casual Cuisines of the World - Cantina
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Active Time:  25 Minutes
Total Time:  35 Minutes
  Makes about 2 1/2 cups (Serves 20)
This salsa pairs the rich complexity of roasted tomatoes and tomatillos with peppery árbol chilies. Serve with any dish in need of spice.
1 lb plum tomatoes (Roma), cored
1/2 lb  tomatillos, husked
1/2 cup dried arbol chili peppers, seeded
1 bunch fresh cilantro, stemmed
1/2 small yellow onion, sliced
3 cloves garlic, sliced
1 cup water
2 teaspoons salt
Preheat a broiler or a grill. Place the tomatoes and tomatillos in a shallow baking pan. Broil (grill), turning occasionally, until charred on all sides, 10-12 minutes.

In a small, dry frying pan over medium heat, toast the chilies, turning once, until the skins begin to blister, 3-5 minutes. Transfer the chilies to a saucepan and add the tomatoes, cilantro, onion, garlic, water and salt. Bring to a boil, reduce the heat to medium and simmer until the chilies are soft, 10-12 minutes.

Let cool, then transfer to a blender. Puree until smooth, then strain through a sieve placed over a bowl. Serve warm or at room temperature. To store, cover and refrigerate for up to 5 days or freeze for up to 1 month.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 2 1/2 cups (Serves 20)
Calories: 14
Sodium: 238mg
Fiber: 1g
Carbohydrates, Total: 3g
Protein: 1g
% Cal. from Fat: 0%
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