Time: 15 minutes
Makes 3 cups

Adapted from Gabriela Cámara’s ‘My Mexico City Kitchen’

salsa de chiles secos y tomatillos

You already know what this one is. I’d recommend cutting back on the number of chiles de árbol since those are the super spicy ones. For tomatillos, you want to pick ones that are smaller and on the firmer side. You probably also watch to make this in 2 batches.

Ingredients:

  • 10 tomatillos, papery husks removed and discarded, rinsed

  • 10 chiles de árbol, stemmed and seeded

  • 2 guajillo chiles, stemmed and seeded

  • 4 garlic cloves

  • 1 tsp sea salt, to taste

 

Instructions:

  1. Warm an ungreased skillet over medium heat. Cook the tomatillos for ~10 minutes, turning frequently so they cook evenly. Place in blender.

  2. Add chiles to pan and toast lightly, stirring constantly for ~2 min. DO NOT LET THESE BROWN. Remove them from the heat as soon as they start to smell nutty and add to blender.

  3. Add garlic cloves to pan and cook unit lightly browned on all sides. Add to blender.

  4. Blend with salt until smooth.