“Here's the real thing. The wonderful, dark red pungent salsa served at Tex-Mex restaurants in my area.”
READY IN:
25mins
SERVES:
10
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chiles in skillet and add enough oil to cover, about 1 cup. Heat skillet over medium-high and cook peppers until dark red, about 5-10 minutes. Set pan aside to cool.
  2. Remove husks from the tomatillos and place in pot of water, bring to a boil and cook until they turn lighter green, about 20 minutes. Drain and cool.
  3. Place peppers, oil and tomatillos in a blender or food processor and process until smooth. Add salt to taste.

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