Ingredients :
- 2 pounds Roma tomatoes
- 1 pound tomatillos husked
- 2-3 serrano chiles
- 2-3 arbol chiles
- 1 clove garlic peeled
- 1/8 teaspoon dried Mexican oregano
- Salt
Directions :
- Bring 4 quarts water to boil. Add tomatoes, tomatillos, serrano and arbol chiles, and garlic. Boil until cooked through, about 3 to 5 minutes. Drain well.
- To a blender, add tomatoes, tomatillos, garlic, and oregano. Depending on your tolerance for spiciness, add one or more serrano chiles and one or more arbol chiles, with or without seeds. Blend until smooth.
- Taste and add more chiles and/or seeds depending on your preference for spiciness. Remember, the salsa tastes spicier when warm and when tasted without food. It will be milder after chilling and when eaten with food. Season to taste with salt.
