Wednesday, February 11, 2015

Charred Tomatillo and Ancho Chile Salsa

This, my friends, is the mother of all salsas. This is something great. It's smoky, sweet, spicy, and packed full of flavor. Frankly, Tostitos tastes like canned tomatoes compared to this. It's not a very difficult process, and it is SO worth it. Have a go!


-4-5 good sized, firm tomatillos, husks removed
-1 bunch of cherry tomatoes, removed from vine
-4 dried ancho chiles
-a mix of 5-6 dried guajillo chiles and chiles de arbol (I would do half and half, the chiles de arbol are spicy, the guajillos are sweet and smoky)
-2 large cloves of garlic, husks intact
-1 small bunch of cilantro
-1 tsp. salt
-olive oil
-juice of 1/2 lime (optional)

Lay the tomatoes and tomatillos out on a foil-covered (for your own good) baking sheet. Turn the oven to broil and set the tray inside. Check every few minutes, and once the tomatoes begin to char on top, turn them. Continue to turn every few minutes until the skins start to pull away and crack. Set Aside.

Place a pan over medium-high heat. Pull the stems out from the dried chiles and shake out all of the seeds inside. Put all of the peppers in the hot pan, along with the garlic. Toast until fragrant and the garlic begins to brown.

Peel the husks from the garlic, then add it along with the chiles. Blend until finely chopped.

Next, add your tomatoes and tomatillos (with the skins still attached), cilantro, 1 tsp. salt, and 2 tbsp. olive oil to the blender. Blend until its as smooth as you want. Add salt to taste. For an extra little kick, add a squeeze of lime juice.

No comments:

Post a Comment