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Sauces & Seasonings
Mexican
About 3 cups
10 minutes
15 minutes
This salsa is hot, and is a great choice if you like a salsa with a kick!
1 pound tomatillos, about 10-12, medium size
30 Dried De Arbol Chiles
1/2 cup cilantro - chopped, leaves only
1/2 yellow onion, sliced into thin rings
1/2 teaspoon kosher salt
Black pepper to your taste
Soak the tomatillos in warm water for several minutes to loosen the husks, and then remove them.
Heat broiler until hot and place tomatillos and onions in a jelly roll pan lined with tin foil and broil until blackened on one side. Turn vegetables over with tongs and blacken the other side. Remove and set aside.
Break chiles into small pieces. Heat a cast-iron skillet on medium heat until hot and dry roast chiles pieces until they start to turn black, and then remove to a plate.
Add all ingredients, including juices from the tomatillos in the jelly roll pan, to a blender and blend on high speed until smooth (about 45 seconds).
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