I named this salsa after my sister-in-law, since she's the one who gave me the recipe. Â It is fairly simple to make and a versatile salsa that goes well with all Mexican dishes. Â If you can't find theÂ chile guajillo, you can substitute other dried chiles such as chipotles or ancho chiles. Â The taste will be a little different but I tend to use whatever chlies I have on hand and the salsa always comes out great.
- 10 dried chiles de arbol
- 1 dried chile guajillo
- 5 tomatillos (green tomatoes)
- 1 clove garlic
- 1/3 cup water
- Salt to taste
Cut the stems off the chlies. Â As for the seeds, you can useÂ them or take them out, depending on how spicy you want to salsa. Â I leave them in and the salsa is pretty hot, exactly how I like it! Â If you take them out, I recommend using plastic gloves if you wear contact lenses (I have learned this the hard way...).
Remove the husks from the tomatillos and wash well (they usually have a waxy coating so you can use a fruit/veggie wash or a vinegar/water solution to get it off).
ToastÂ the dried chilesÂ in a cast iron or non-stick skillet over medium heat for a couple of minutes - without oil - until they are charred, turning them periodically so they don't burn. Â Set aside. Â They should look something like this or even a little bit more charred:
In the same skillet add the whole tomatillos and cook over medium heat, turning them periodically with prongs so they get charred on all sides. Â Once they are a dull green, soft and charred, they are ready - it takes about 10-20 minutes.
Add the chlies and tomatillos to a blender, along with the garlic, water and salt, and blend until smooth.
Refrigerate what you don't use in an air-tight container. Â The salsa will keep for a couple of weeks in the refrigerator.
- Look for bright green tomatillos. Â You can pull back the husks a little to get an idea. Also try to get all of them around the same size so they cook evenly.
- You can add more or less water, depending on how thick you like your salsa.