Most of them have all manner of extraneous crap. Even more amazing,
the source is Qdoba restaurants.

-

SALSA DE ARBOL > QDOBA Yield: 16 servings

7 dried chiles de arbol (see note)

6 tomatillos, washed

1/4 cup water

1 clove garlic

1/2 teaspoon kosher or sea salt

1. Using a damp, clean cloth, wipe each chile. Toast chiles slightly
in a dry frying pan or toaster oven; do not burn.

2. Grill the tomatillos on a grill or in a grill pan. Make sure the
tomatillos are cooked thoroughly, but the amount of char is not
important. Remove from heat and allow to cool slightly.

3. Place chiles, tomatillos, water, and garlic into a blender or food
processor and pulse until a fairly smooth consistency is obtained.

4. Add salt and stir. Refrigerate until ready to serve.

Note: Chiles de arbol are available dried in the specialty section of
some produce departments and in many Hispanic markets.

Per 2-tablespoon serving: 12 calories; no fat (no calories from fat);
no saturated fat; no cholesterol; 0.5g protein; 2.5g carbohydrate;
1.5g sugar; 0.5g fiber; 60mg sodium; 5mg calcium; 100mg potassium.

---

--Bryan

On Fri, 27 Aug 2010 14:38:24 -0700 (PDT), Bryan Simmons
> wrote:

> I prefer it w/o cilantro, but "a bit" is OK. Too often it's WAY more
> than a bit, and they put the stems in, instead of just the leaves.

Maybe it's different out here, but commercial items that have fresh
cilantro in them don't have a significant amount of stem. Nothing
noticeable, IMO.

--

Never trust a dog to watch your food.