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Ingredients
- 1/2 lb Italian Roma tomatoes
- 3/4 lb Tomatillos husked and washed
- 1 c. Arbol chiles - (30 to 40)
- 1/2 bn Cilantro, leaves only roughly minced
- 1 med White onion minced
- 4 x Garlic cloves crushed
- 2 c. Water
- 1 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
Directions
- Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally till charred all over, 10 to 12 min. Transfer to a saucepan. Add in the remaining ingredients. Bring to a boil and cook till onions are soft, 12 to 15 min. Transfer to a food processor or possibly blender. Puree and then strain. Serve at room temperature or possibly slightly chilled. Arbol salsa can be stored in the refrigerator 3 to 5 days, or possibly frzn for weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 796g | |
| Calories 93 | |
| Calories from Fat 5 | 5% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2361mg | 98% |
| Potassium 681mg | 19% |
| Total Carbs 20.82g | 6% |
| Dietary Fiber 4.4g | 15% |
| Sugars 9.74g | 6% |
| Protein 3.59g | 6% |
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