Free Recipe Arbol-Avocado Salsa
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for 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,
-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
Arbol-Avocado Salsa Preparation
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. This recipe yields 2 1/2 cups of salsa. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6250 broadcast 04-14-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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