Taco Stand Salsa

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.

Cook’s 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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