Arbol-Avocado Salsa

Recipe Ingredients

1/2 lb	227g / 8oz	Italian Roma tomatoes
3/4 lb	340g / 11oz	Tomatillos - husked and washed
1/3 cup	78ml	Arbol chiles - (abt 12 to 15)
1/2		Cilantro, leaves only - chopped
1		White onion - chopped (medium)
2 tablespoons	30ml	Ground cumin
4		Garlic cloves - crushed
2 cups	474ml	Water
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Avocado (just slightly under-ripe) - peeled, seeded,
		And finely diced

Recipe Instructions

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.

This recipe yields 2 1/2 cups of salsa.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6250 broadcast 04-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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