Title: Chile de arbol salsa
 Categories: Salsas, Dips, Mesamexican, Lnet
      Yield: 2 Cups
 
    1/2 lb Roma tomatoes
    3/4 lb Tomatillos, husked/washed
     40    Arbol chiles (1 cup)
    1/2    Bunch Cilantro, leaves
           -only, roughly chopped
      1 md White onion, chopped
      4    Garlic cloves, crushed
      2 c  Water
      1 ts 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.