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Salsa

Cullen's Chili Arbol Salsa

1/2 lb Italian Roma tomatoes
3/4 lb Tomatillos husked and washed
1 cup Arbol chiles - (30 to 40)
1/2 bn Cilantro, leaves only roughly chopped
1 med White onion chopped
4 x Garlic cloves crushed
2 cup Water
1 tsp Salt
1/2 tsp Freshly-ground black pepper

 Method :
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.

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