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Arbol Avocado Salsa
1/2 lb Italian Roma tomatoes
3/4 lb Tomatillos, husked and washed
1/3 c (12 to 15) arbol chiles
1/2 bn Cilantro, leaves only, chopped
1 md White onion, chopped
2 tb Ground cumin
4 Garlic cloves, crushed
2 c Water
1 ts Salt
1/2 ts Freshly ground black pepper
1 Avocado (just slightly under-ripe), peeled, seeded, and finely diced
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.
Yield: 2 1/2 cups.
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