Chile de Arbol Salsa (Red Salsa)

• 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 ground black pepper

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

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

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