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Sauces & Seasonings
Mexican
3 - 4 cups
15 minutes
30 minutes
An easy recipe with authentic flavor.
1 pound tomatillos
1/2 cup Dried Japones Chiles, wiped, cleaned and stems removed
1 tablespoon roasted garlic
1 bunch cilantro, as needed
1 organic red onion, small dice
Salt and fresh ground black pepper to taste
Tortilla chips, as needed
Peel skins off tomatillos by soaking them in warm water. Drain.
Place tomatillos in a stockpot. Fill with water just until they begin to float. Cook tomatillos for about 30 minutes on medium heat. Do not drain.
Toast Japones chiles in a dry sauté pan until they are lightly toasted and fragrant.
Place all ingredients but tomatillo water, onion and cilantro in a blender on high speed for 45 seconds, season. Use tomatillo water to thin salsa to your liking.
Finish with fresh cilantro and small diced onion. Adjust seasonings; serve with fresh tortilla chips.
A blender or processor is needed.
