Chile De Arbol Salsa (Red Salsa)
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Chile De Arbol Salsa (Red Salsa)
  Salsa    Chiles  
Last updated 6/12/2012 1:14:21 AM. Recipe ID 43202. Report a problem with this recipe.
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      Title: Chile de arbol salsa (red salsa)
 Categories: New, Text, Import
      Yield: 1 Servings
 
    1/2 lb Italian Roma tomatoes
    3/4 lb Tomatillos,; husked and
           -washed
      1 c  (30 - 40) Arbol chiles
    1/2 bn Cilantro, leaves only,;
           -roughly chopped
      1 md White onion,; chopped
      4    Garlic cloves,; crushed
      2 c  Water
      1 ts Salt
    1/2 ts Ground black pepper
 
  Preheat broiler. Place tomatoes and tomatillos on a baking sheet.
  Broil, turning occasionally until charred all over, 10 to 12 minutes.
  Transfer to a saucepan. Add the remaining ingredients.
  
  Bring to a boil and cook until 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.
  
  Yield: 2 1/2 cups 




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Recipe ID 43202 (Apr 03, 2005)

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