Arbol Avocado Salsa Recipe

• 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

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

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

Taken from cookeatshare.com/recipes/arbol-avocado-salsa-69284 (may not work)