James's Arbol Avocado Salsa
1/2 lb Italian Roma tomatoes
3/4 lb Tomatillos husked and washed
1/3 cup Arbol chiles - (abt 12 to 15)
1/2 bn Cilantro, leaves only chopped
1 med White onion chopped
2 tbl Ground cumin
4 x Garlic cloves crushed
2 cup Water
1 tsp Salt
1/2 tsp Freshly-ground black pepper
1 x Avocado (just slightly under-ripe) peeled, seeded,
and finely diced
Method :
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.