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Arbol-Avocado Salsa

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, B6, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Italian roma tomatoes

  2. 3/4 lb 340g / 11oz Tomatillos - husked and washed

  3. 1/3 cup 78ml Arbol chiles - - (about 12 to 15)

  4. 1/2 Cilantro - leaves only, chopped

  5. 1 White onion - chopped (medium)

  6. 2 tablespoons 30ml Ground cumin

  7. 4 Garlic cloves - crushed

  8. 2 cups 474ml Water

  9. 1 teaspoon 5ml Salt

  10. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  11. 1 Avocado - (just slightly under-ripe), peeled, seeded, finely diced

Instructions Jump to Ingredients ↑

  1. Preheat the broiler.

  2. Place the tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, until charred all over, 10 to 12 minutes.

  3. Transfer to a sauce pan along with the remaining ingredients.

  4. Bring the mixture to boil and cook until the onions are soft, 12 to 15 minutes.

  5. Transfer to a food processor or blender. Puree and then strain.

  6. 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.

  7. This recipe yields 2 1/2 cups of salsa.

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