Salsa Campechana

Compuesta de Diferentes Ingredientes. Composed of different ingredients. This is the best way to describe this salsa campechana.

Course Salsa/Sauces

Cuisine Mexican

Servings cups

Ingredients

1 1/2 pounds tomatillo remove husk and rinse
2/3 of large white onion, 260 gr sliced into thick rings
6 cloves of garlic, 32 gr
2 large guajillo peppers, 22 gr stems and seeds removed
1 c chile de arbol, 15 gr remove stem only, if any
Large handful of fresh cilantro
Salt to taste
1 c water from softening the peppers

Instructions

On a comal or skillet at medium heat, add tomatillos, onion, garlic and chile guajillo and arbol. Dry roast for 20 minutes, removing guajillos and arbol after 1-2 minutes. Remove garlic after 10-12 minutes. Turn as needed.
Transfer dried chiles to a saucepan with warming water. let them soften or 7 minutes.
When ready, transfer the chiles and 1 c of reserved water to a food processor or blender. Blend them first for 1 minute. Add the tomatillos, garlic and onion. Blend or pulse to achieve a coarse and chunky salsa.
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, pour in a little more water.

Notes

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/blender!