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Recipe Name: Arbol-avocado Salsa Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Pound(s) Italian Roma tomatoes
3/4 Pound(s) Tomatillos, husked and
1/3 Cup(s) Arbol chiles -, abt 12 to
1/2 Cilantro, leaves only
1 White onion, chopped
2 Tablespoon(s) Ground cumin
4 Garlic cloves, crushed
2 Cup(s) Water
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Freshly-ground black pepper
1 Avocado, just slightly
under-ripe peeled
And finely diced
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 - -or- 04-17-1997 Recipe by:
Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 140
Calories From Fat: 39
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 3070.5mg
Potassium: 946.3mg
Carbohydrates: 20.5g
Fiber: 9.9g
Sugar: 1.5g
Protein: 11.8g

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