Ingredients

• 1/2 pound Roma tomatoes, broiled on a baking sheet and charred
• 1/2 teaspoon ground black pepper
• 3/4 pound husked tomatillos, broiled on a baking sheet and charred
• 1 cup arbol chiles, toasted on frying pan
• 1/2 bunch cilantro leaves roughly chopped
• 1 medium white onion chopped
• 4 garlic cloves, minced
• 2 cups water
• 1 teaspoon salt

Directions

Place all ingredients in a saucepan. Boil until the onions are soft, about 10 minutes. Puree and serve.