Taco Stand Salsa
24 oz. canned whole tomatillos, juice reserved
10 dried chiles de arbol
2 dried guajillo chiles
2 cloves garlic, chopped
1 pinch salt, to taste
chopped cilantro, to taste (optional)
Drain and reserve juice from cans of tomatillos. Place tomatillos in blender.
Heat a large skillet over medium heat. Add all of the chiles and roast until lightly browned on all sides. Remove from the skillet and remove the stems keep the seeds! Add the roasted chiles and garlic to the blender. Puree the mixture using a little bit of the tomatillo liquid to form a not-too-thick consistency. The mixture should just barely coat the back of a spoon. Add salt to taste.
Cooks note: Dried chiles de arbol and guajillo chiles can be found at Mexican markets. Also check your local supermarket, I usually find them on a rack in the produce section.
Yield: Makes about 2 cups for 10 servings.
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