A Pati Jinich Recipe
Chile de Árbol Mixed Salsa
2 cups approximately
Salsa Mixta de Chile de Árbol
Ingredients
- ½ pound tomatillos, husked and rinsed
- ½ pound ripe plum tomatoes
- 10 to 12 dried chiles de árbol, or to taste, stemmed (with seeds)
- 3 garlic cloves, peeled
- ¾ teaspoon kosher or coarse sea salt, or to taste
To Prepare
- Place the tomatillos, tomatoes, chiles de árbol, and garlic cloves in a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium and cook for about 10 minutes, until the tomatillos and tomatoes are soft, cooked, and their skins are just starting to peel, and the chiles have rehydrated.
- Using a slotted spoon, transfer the ingredients to a blender, add the salt, and pulse until fairly smooth but the tomatillo seeds are still visible. The salsa will keep, covered, in the refrigerator for 5 days.
