Compuesta de Diferentes Ingredientes. Composed of different ingredients. This is the best way to describe this salsa campechana.
1 1/2poundstomatilloremove husk and rinse
2/3of white onion
4-6clovesof garlicskins on
2large guajillo peppersstems and seeds removed
1full cup of chile de arbol
Large handful of fresh cilantro
Salt to taste
On a comal or skillet at medium heat, add tomatillos, onion, garlic and chile guajillo. Dry roast for 15-20 minutes, removing guajillos after 1-2 minutes. Remove garlic after 10-12 minutes. Turn as needed.
In a separate pot, add the chile de arbol. Cover with water and heat to medium. Add the 2 guajillos from the comal and continue cooking at a low simmer for 7-9 minutes.
When ready, remove skins from garlic and tranfer to a food processor or blender. Add the tomatillos and onion. Drain the softened peppers, reserving a little of the cooking water. Transfer peppers to processor or blender as well. Let cool slightly.
After a few minutes, add a big handful of fresh cilantro to the processor(blender) and salt to taste. Pulse to blend to achieve a molcajete-style looking salsa. If you prefer it smooth, than go ahead and blend on high! If salsa is too thick, mix in some of the reserved cooking water.
This rustic and delicious looking salsa gives the appearance of an authentic salsa prepared in the molcajete, but it's all coarsely chopped in a food processor!