Chile de Arbol Salsa

Here's a salsa we made a couple of weeks ago, that while it shared the same base as the New Mexico Salsa, was quite different in taste. Substituting the Arbol chiles for the New Mexico ones, you essentially get a similar salsa only slightly different in taste.

• 2 tomatoes
• 6 tomatillos
• 1 white onion
• 2 garlic cloves

You pan toast the chiles, and then soak them for 30 minutes. You also roast the vegetables, but after doing so, combine them with water and boil them for 25.

Once their significantly boiled, combine the pot above with the chiles and blend.