Arbol-Avocado Salsa

• 1/2 pound Italian Roma tomatoes
• 3/4 pound tomatillos, husked and washed
• 1/3 cup (12 to 15) arbol chiles
• 1/2 bunch cilantro, leaves only, chopped
• 1 medium white onion, chopped
• 2 tablespoons ground cumin
• 4 garlic cloves, crushed
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 avocado (just slightly under-ripe), peeled, seeded, an finely diced

1. Preheat the broiler.
2. Place the tomatoes and tomatillos on a baking sheet.
3. Broil, turning occasionally, until charred all over, 10 to 12 minutes.
4. Transfer to a sauce pan along with the remaining ingredients.
5. Bring the mixture to boil and cook until the onions are soft, 12 to 15 minutes.
6. Transfer to a food processor or blender.
7. Puree and then strain.
8. Serve at room temperature or slightly chilled.
9. Arbol salsa can be stored in the refrigerator 3 to 5 days or frozen for weeks.
10. Just before serving, stir in the avocado.

italian roma tomatoes, chiles, cilantro, white onion, ground cumin, garlic, water, salt, freshly ground black pepper, avocado

Taken from www.foodnetwork.com/recipes/arbol-avocado-salsa-recipe2.html (may not work)