Toasted Chile de Arbol-Tomatillo Salsa

So many salsa variations, so little days! Or you run out of chips! I start cooking and I don’t even know what I may have on hand for salsa ingredients, but I know I always have dried chiles. Ob this morning, I was cooking beef cheek barbacoa in my pressure cooker. Certain tacos call for certain salsa’s and I knew I wanted it to be spicy or at least look intimidating!! Ha, ha! This intro will be short and to the point. Cutting in on my Net Flix time people, lol! Just kidding. You all know how much I love to share recipes. I posted this recipe on my facebook page last week and received a good response. I know somewhere in my many salsa recipes that I have this same combination of ingredients for salsa. I don’t know if it was that lone orange serrano that I threw in that made this salsa extra special, but we really have enjoyed eating it on everything!!  I say this all the time and it’s so true. A taco is only as good as the salsa running down your arm!! Tacos Forever! #foodieforlife #spicyfoodlover

Toasted Chile de Arbol-Tomatillo Salsa

Yields About 1 1/2 cups

Ingredients

4 large tomatillos, remove husk, wash tomatillos
12 chile de arbol, stems removed
1 orange/red serrano pepper, optional
2 cloves garlic, leave skins on
Splash of cooking water(the water the tomatillos simmered in)
Salt to taste

Heat comal or griddle to medium heat. Add the tomatillos, garlic, serrano and chile de arbol.

At the same time, heat a small saucepan with water on medium heat. As soon as the chile de arbol become aromatic and begin to blacken, turn them quickly. Leave them for only another few seconds. Transfer them to the saucepan with water. Lower the heat, slightly.

Continue dry roasting the tomatillos and garlic for another 10 minutes. Remove garlic and set aside. Add the tomatillos to the saucepan of water with chile de arbol. Cook just until tomatillos turn color. You don’t want them to tear open.

Using tongs, transfer the salsa ingredients to the blender. Remove skins from garlic and add them to the blender. Add a splash(1/4 cup) of cooking water to the blender. Season to taste, with salt. Blend on high for 45-60 seconds. Taste for salt and blend on high again for another 30-40 seconds.