Ingredients

• 1/2 pound Italian Roma tomatoes
• 3/4 pound tomatillos, husked and washed
• 1 cup (30 - 40) Arbol chiles
• 1/2 bunch cilantro, leaves only, roughly chopped
• 1 medium white onion, chopped
• 4 garlic cloves, crushed
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

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Instructions

1. Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients.
2. Bring to a boil and cook until 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.