Recipe for Arbol-Avocado Salsa 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 lb Italian Roma tomatoes
3/4 lb Tomatillos husked and washed
1/3 cup Arbol chiles - (abt 12 to 15)
1/2 bn Cilantro, leaves only chopped
1 med White onion chopped
2 tbl Ground cumin
4 x Garlic cloves crushed
2 cup Water
1 tsp Salt
1/2 tsp Freshly-ground black pepper
1 x Avocado (just slightly under-ripe) peeled, seeded,
Instructions:
Instructions: 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.

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