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Ingredientes
- 1/2 lb Italian Roma tomatoes
- 3/4 lb Tomatillos husked and washed
- 1/3 c. Arbol chiles - (abt 12 to 15)
- 1/2 bn Cilantro, leaves only minced
- 1 med White onion minced
- 2 Tbsp. Grnd cumin
- 4 x Garlic cloves crushed
- 2 c. Water
- 1 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 1 x Avocado (just slightly under-ripe) peeled, seeded, and finely diced
Direcciones
- Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, till charred all over, 10 to 12 min. Transfer to a sauce pan along with the remaining ingredients. Bring the mix to boil and cook till the onions are soft, 12 to 15 min. Transfer to a food processor or possibly blender. Puree and then strain.
- Serve at room temperature or possibly slightly chilled. Arbol salsa can be stored in the refrigerator 3 to 5 days or possibly frzn for weeks. Just before serving, stir in the avocado.
- This recipe yields 2 1/2 c. of salsa.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 944g | |
| Calories 355 | |
| Calories from Fat 207 | 58% |
| Total Fat 23.18g | 29% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2391mg | 100% |
| Potassium 1555mg | 44% |
| Total Carbs 37.73g | 10% |
| Dietary Fiber 14.8g | 49% |
| Sugars 10.91g | 7% |
| Protein 8.45g | 14% |
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