Guajillo and Tomatillo SalsaRomulo Yanes
Recipe information
Total Time
35 min
Yield
Makes about 1 1/4 cups
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
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Preparation
Step 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.
Step 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.