Chile de Arbol Salsa

Chile de Arbol Salsa


  • 1/2 pound roma tomatoes
  • 3/4 pound tomatillos, husked
  • 40 arbol chiles (1 cup)
  • 1/2 bunch cilantro, chopped
  • 1 white onion, chopped
  • 4 garlic cloves, crushed
  • 1 c water
  • 1 t salt
  • 1/2 ts freshly ground black pepper


Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, until charred all over, 10 or 12 minutes. Transfer to a saucepan along with the remaining ingredients. Bring to a 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.

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