I found this recipe somewhere on the internet when I was searching for recipes that would taste like Chipotle Restaurant's Tomatillo Red-Chili Salsa and this was the recipe I chose to use. Unfortunately, I don't know where that link is, so when I find it, I will put the link here. I did make a little bit of changes due to my ingredients on hand.
|This is with adding water to the salsa, which gave it a better consistency.|
- 2 medium sized tomatillos, washed & outer skin discarded
- 3 roma tomatoes, quartered
- 2 cloves garlic
- 1 cup dried ancho peppers sliced about 1/2" slices, discard stems (you can find this at the Latin store or even at the Dollar store)
- 3/4 Tbspn Mexican oregano (it's less expensive at a Latin grocery store)
- 1/2 Tbspn sea salt
- 2 Tbspn chile de arbol, powdered
- 1/2 cup warm water (optional)
- cayenne pepper, ground (optional)
- Put the tomatillos, tomatoes, and garlic at the bottom of the blender. Add the spices. Lastly, add the dried peppers.
|I keep my spices that come in bags in baggies, retaining the label to know what it is.|
|This is the chile de arbol and the dried ancho chilis|
|Tomatillos quartered with tomatoes|
|Spices are the last thing you add before blending, unless you |
find you need to dilute it, then water would be the last thing.
- Blend away.
- If it's too thick, add some warm water and reblend.
|This is without adding water. I know, it looks like poop, eh?|
- If you find this isn't spicy enough, because I found that refrigeration, especially overnight, diffuses some of the heat, so you may want to add some cayenne pepper to give it a great kick.