Salsa Verde con Chiles Mixtos

Name: Salsa Verde con Chiles Mixtos
Cook time: 10 min
Ingredients: 2 pounds tomatillos (husked and rinsed); 2 garlic cloves (peeled); 1 jalapeño; 1 serrano chile; 2 chipotles in adobo sauce; 1 to 2 chiles de árbol (stemmed); 1 packed cup cilantro leaves and upper part of stems; Slice of a white onion (about 1 ounce); 1 teaspoon kosher salt

Mixed Chile Salsa Verde

Recipe Yield

2 cups

Cooking time

10 minutes

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Ingredients

2 pounds tomatillos husked and rinsed
2 garlic cloves peeled
1 jalapeño
1 serrano chile
2 chipotles in adobo sauce
1 to 2 chiles de árbol stemmed
1 packed cup cilantro leaves and upper part of stems
Slice of a white onion about 1 ounce
1 teaspoon kosher salt

To Prepare

Cover the tomatillos, garlic, jalapeño, and serrano with water in a saucepan over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, until the tomatillos change from a bright to pale green and are cooked through and soft, but are not coming apart.
Transfer the tomatillos, garlic, jalapeño, and serrano to a blender, along with ½ cup of their cooking liquid, the chipotles in adobo, and chiles de árbol (you may want to add only one chile de árbol at first) and pulse until coarsely pureed.
Add the cilantro, onion, and salt, and process again until more smooth, but you can still see the tomatillo seeds. Taste for salt and heat, and adjust as needed.