Árbol Salsa

 
This salsa pairs the rich 
complexity of roasted tomatoes 
and tomatillos with 
peppery árbol chilies. 
Serve with any dish 
in need of spice.

 
1 lb plum tomatoes (Roma), cored
1/2 lb tomatillos, husked
1/2 cup dried árbol chili peppers, 
seeded
1 bunch fresh cilantro 
(fresh coriander), stemmed
1/2 small yellow onion, sliced
3 cloves garlic, sliced
1 cup water
2 teaspoons salt

Preheat a broiler (griller). 
Place the tomatoes and tomatillos 
in a shallow baking pan. 
Broil (grill), turning occasionally, 
until charred on all sides, 
10-12 minutes.

In a small, dry frying pan 
over medium heat, toast the chilies, 
turning once, until the skins 
begin to blister, 3-5 minutes. 
Transfer the chilies to a saucepan 
and add the tomatoes, cilantro, 
onion, garlic, water and salt. 
Bring to a boil, reduce the heat 
to medium and simmer until 
the chilies are soft, 
10-12 minutes.

Let cool, then transfer to a blender. 
Purée until smooth, 
then strain through a sieve 
placed over a bowl. 
Serve warm or at room temperature. 
To store, cover and refrigerate 
for up to 5 days or freeze 
for up to 1 month.

This is a medium to hot salsa.