| Level: | Easy |
| Yield: | 2 1/2 cups |
| Level: | Easy |
| Yield: | 2 1/2 cups |
Ingredients
- 1/2 pound Italian Roma tomatoes
- 3/4 pound tomatillos, husked and washed
- 1/3 cup (12 to 15) arbol chiles
- 1/2 bunch cilantro, leaves only, chopped
- 1 medium white onion, chopped
- 2 tablespoons ground cumin
- 4 garlic cloves, crushed
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 avocado (just slightly under-ripe), peeled, seeded, and finely diced
Instructions
- Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, until charred all over, 10 to 12 minutes. Transfer to a saucepan along with the remaining ingredients. Bring the mixture to 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. Just before serving, stir in the avocado.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 121 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 483 mg |
| Serving Size | 1 of 5 servings |
| Calories | 121 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 483 mg |
Reviews
Super flavorful and spicy!!! But took a long time to strain. I almost wanted to leave it without fully straining because of how long it took. I tried it strained and unstrained. It was good both ways