It’s a slow burn, with a deliciously addictive flavor. Perfect on tacos, nachos, or just enjoyed with a bag of tortilla chips.
###Ingredients
– 6 tomatillos (husks removed and rinsed) – 2 Roma tomatoes (tops sliced off) – 1 New Mexico chile (seeds and stem removed) – 20 Chile de Arbol (stems removed) – dash of tabasco – 4 cloves garlic – 1 teaspoon cumin – 2 teaspoons salt – dash of Tobasco – water
### Directions
– Slice tomatillos and tomatoes in half and place on baking sheet. Roast at 350F for 1 hour. – Toast chiles and garlic in pan over medium heat for 1-2 minutes or until lightly browned. Stir frequently to prevent chiles from burning. – Add all ingredients to food processor and blend until smooth*
* Add water one or two tablespoons at a time until salsa has the right consistency and is smoothly blended.
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It’s a slow burn, with a deliciously addictive flavor. Perfect on tacos, nachos, or just enjoyed with a bag of tortilla chips.
###Ingredients
– 6 tomatillos (husks removed and rinsed)
– 2 Roma tomatoes (tops sliced off)
– 1 New Mexico chile (seeds and stem removed)
– 20 Chile de Arbol (stems removed)
– dash of tabasco
– 4 cloves garlic
– 1 teaspoon cumin
– 2 teaspoons salt
– dash of Tobasco
– water
### Directions
– Slice tomatillos and tomatoes in half and place on baking sheet. Roast at 350F for 1 hour.
– Toast chiles and garlic in pan over medium heat for 1-2 minutes or until lightly browned. Stir frequently to prevent chiles from burning.
– Add all ingredients to food processor and blend until smooth*
* Add water one or two tablespoons at a time until salsa has the right consistency and is smoothly blended.