Guajillo and Tomatillo Salsa |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
3 dried large guajillo or new mexico chiles (3/4 ounce total), wiped clean, stemmed, and seeded |
1 dried chile de árbol (1/8 ounce), wiped clean, stemmed, and seeded |
1/2 pound fresh tomatillos, husked and rinsed |
1/4 cup chopped white onion |
1 large garlic clove, chopped |
1 tablespoon fresh orange juice |
Directions:
1. Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles briefly on all sides, pressing flat with tongs, until slightly softened, about 3 minutes.
2. Simmer tomatillos in water to cover in a small saucepan until tender, about 5 minutes. Transfer with a slotted spoon to a blender and add chiles, onion, garlic, orange juice, and 3/4 teaspoon salt. Blend until smooth (use caution when blending hot liquids). Transfer to a bowl and cool to room temperature.
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