Tomatillo Red Chile Salsa

Here’s a recipe for Tomatillo Red Chile Salsa:

Ingredients:

• 6 tomatillos, husked and rinsed
• 2 dried red chile peppers (such as guajillo or ancho)
• 1 small onion, quartered
• 2 cloves garlic, peeled
• 1 jalapeño pepper, stemmed and seeded (optional, for extra heat)
• 1 tablespoon olive oil
• 1/2 teaspoon salt (or to taste)
• 1/4 cup fresh cilantro leaves
• 1 tablespoon lime juice

Instructions:

1. Prepare the Chiles:
   • Remove the stems and seeds from the dried chiles. Toast them lightly in a dry skillet over medium heat for about 1-2 minutes, until fragrant. Be careful not to burn them.
2. Rehydrate the Chiles:
   • Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they are softened. Drain the chiles.
3. Roast the Tomatillos and Vegetables:
   • Preheat your oven’s broiler. Place the tomatillos, onion, garlic, and jalapeño (if using) on a baking sheet. Broil for about 5-7 minutes, turning once, until the tomatillos and vegetables are charred and softened.
4. Blend the Ingredients:
   • In a blender or food processor, combine the rehydrated chiles, roasted tomatillos, onion, garlic, jalapeño, olive oil, and salt. Blend until smooth.
5. Finish the Salsa:
   • Add the cilantro and lime juice to the blender. Pulse a few times until the cilantro is finely chopped and well incorporated. Taste and adjust the seasoning with more salt or lime juice if needed.
6. Serve:
   • Transfer the salsa to a serving bowl. You can serve it immediately or let it chill in the refrigerator for an hour to allow the flavors to meld.

Enjoy your Tomatillo Red Chile Salsa with tortilla chips, tacos, or any of your favorite Mexican dishes!