Chile de Arbol Salsa (Red Salsa)

1. 1

   Preheat broiler.

2. 2

   Place tomatoes and tomatillos on a baking sheet.

3. 3

   Broil, turning occasionally until charred all over, 10 to 12 minutes.

4. 4

   Transfer to a saucepan.

5. 5

   Add the remaining ingredients.

6. 6

   Bring to a boil and cook until onions are soft, 12 to 15 minutes.

7. 7

   Transfer to a food processor or blender.

8. 8

   Puree and then strain.

9. 9

   Serve at room temperature or slightly chilled.

10. 10

    Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.