Arbol-avocado Salsa Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Italian Roma tomatoes,
3/4 lbs: 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 tbsp: Ground cumin,
4: Garlic cloves, crushed
2 cup: Water,
1 tsp: Salt,
1/2 tsp: Freshly ground black pepper,
1: Avocado, (just slightly
Under-ripe), peeled, seeded,
An finely diced,
Directions:
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 sauce pan 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.
Yield: 2 1/2 cups.
TOO HOT TAMALES SHOW #TH6250
Source from luhu.jp
sheet. Broil, turning occasionally, until charred all over, 10 to 12
minutes. Transfer to a sauce pan 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.
Yield: 2 1/2 cups.
TOO HOT TAMALES SHOW #TH6250
Source from luhu.jp
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