Delicious with carne asada, steak tacos, chips, or your favorite burrito.
- 1/2 pound plum tomatoes
- 3/4 pound tomatillos, husked, washed
- 2 cups water
- 1 cup fresh cilantro leaves
- 1 medium onion, coarsely chopped
- 1/4 cup (about 10 to 12) dried arbol chiles, stemmed, seeded
- 4 garlic cloves, peeled, crushed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
1 slightly under-ripe avocado, pitted, peeled, finely diced
Position rack on highest shelf below broiler and preheat broiler. Place tomatoes and tomatillos on foil-lined baking sheet. Broil until charred all over, turning occasionally, about 10 minutes.
Transfer tomato mixture to medium saucepan. Add all remaining ingredients except avocado. Bring to boil and cook over medium heat until onion is tender, about 10 minutes. Transfer mixture to blender. Puree until smooth. Strain salsa into bowl through fine mesh strainer, stirring with rubber spatula and pressing on solids to extract as much liquid as possible. Cool completely. Season salsa to taste with salt and pepper.
DO-AHEAD TIP: Salsa can be made ahead. Cover and refrigerate up to 5 day, or freeze up to 4 weeks.
Stir avocado into salsa and serve immediately.
Copyright 2001, Susan Feniger, Mary Sue Milliken and Helene Siegel, all rights reserved.
Serving size = 2 tablespoons
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
28 calories; 2g total fat; 0mg cholesterol; 119mg sodium; 4g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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