1 pound Tomatillo
1/2 cup Dried Japones Chiles
3 cloves Roasted Garlic
1 bunch Cilantro
1 Organic Yellow
Salt and Fresh Ground Black Pepper to taste
Peel skins off tomatillos by soaking them in warm water. Then place tomatillos in a stockpot. Fill with water just until they begin to float. Cook tomatillos for about 30 minutes on medium heat.
Toast Melissa''s dried chiles in a dry sauté pan until they are lightly toasted. Small dice roasted garlic. Place all ingredients in a blender on high speed for 45 seconds, season and finish with fresh cilantro and small diced onion.
Serve with fresh tortilla chips.