Categories
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Salsa |
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INGREDIENTS: |
| 2 tsp |
canola oil |
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| 3 |
dried chilies de arbol, stems removed |
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| 8 |
tomatillos, husked, rinsed, and roughly chopped |
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| 3 |
plum tomatoes, peeled and roughly chopped |
|
| 1 tsp |
kosher salt |
|
| 1/4 tsp |
freshly ground black pepper |
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DIRECTIONS:
- Heat oil in a small pot over medium heat. Add chilies de arbol and cook, turning often, until just browned and toasted, about 2 minutes.
- Add tomatillos, tomatoes, and 1/2 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes.
- Uncover and boil gently until just thickened, about 10 minutes more.
- Transfer to a blender and carefully pulse to make a slightly chunky salsa. Transfer to a bowl, stir in salt and black pepper, and set aside to cool.
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