Salsa Diabla

By chelyc13

From Salsas and Moles (Fresh tomato Salsa with chipotle)

Ingredients

• 4 Roma Tomatoes
• 4 Tomatillos, Husked and washed
• 1 1/2 teaspoons kosher salt
• 1 chile de arbol, stemmed and seeded
• Leaves from 1 sprig epazote or 1/4 teaspoon mexican oregano
• 2 cloves garlic
• 1/4 white onion, chopped
• 3 pieces chipotle chiles in adobo

Preparation

Step 1

In a 2 quart saucepan, combine the tomatoes, tomatillos, 1 teaspoon of salt, chile de arbol, and the epazote. Bring to a boil, reduce the heat, and simmer for 5 to 7 minutes, until the tomatoes are soft but not falling apart.

Drain in a colander. Use a spoon to lightly crush the tomatoes so they release their seed and liquid, then drain a few minutes more. Place everything in a blender with the garlic, onion, chipotles, and remaining 1/2 teaspoon salt. Pulse to form a smooth puree then transfer to a serving bowl. Taste and adjust the seasoning as desired.