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Salsa de Chile de Arbol y Tomatillo

Tomatillo and de Arbol Chile Sauce
A fiery table salsa made with dried chiles de arbol and tomatillos is popular in many areas of northern Mexico. Add a spoonful to meat, poultry, or fish for a blast of flavorful heat.
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Ingredients

Makes about 1 cup

  • 1 ⁄2 pound fresh tomatillos husked and rinsed
  • 1 tablespoon vegetable oil
  • 4 chiles de arbol
  • 1 ⁄4 medium white onion chopped
  • 1 medium garlic clove chopped
  • 1 ⁄4 teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 ⁄4 teaspoon ground cumin
  • 1 ⁄4 teaspoon salt or to taste
  • 1 tablespoon chopped cilantro

Instructions

  • Cook the tomatillos in boiling water to cover over medium heat until just tender, about 5 minutes.
  • Drain the tomatillos and put them in a blender jar.
  • In a small skillet, heat the oil over medium heat until hot.
  • Add the whole chiles and fry 8 to 10 seconds.
  • Drain on a paper towel and let cool; then remove the stems, break the chiles into small pieces and add to the blender.
  • In the same skillet, sauté the onion, garlic, oregano, and cumin until the onions begin to brown, about 3 minutes.
  • Add to the blender and blend until smooth.
  • Add the cilantro, and pulse a few times to mix.

Notes & Wine Advice

Serve at room temperature, or cover and refrigerate about 3 days.
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Course; Sauce
Cuisine; Mexican