Looking back, the habañero was completely unnecessary. When I make it again it will definitely get ommited so the pasilla flavor shines through better…the arbols contribute enough heat already. I did finally add some chicken bouillon, and see why it gets recommended in a lot of the recipes I've seen.
by mmm-toast
2 Comments
* 3-4 Tomatillos
* 2 Roma Tomatos
* 3 Pasilla Chili Pods
* 5-7 Arbol Chilis
* 1 Habañero
* 4 Garlic Cloves (Unpeeled)
* Chicken Bouillon Powder
Steps:
* Boil tomatoes and tomatillos for 10 minutes. Set Aside.
* Toast pasillas and arbols on stove just until fragrant. Set in small bowl.
* Bring tomatillo water to boil and pour over chilis.
* Let chilis soak for 25 mins while roasting garlic on stove until it cooks and turns soft.
* Put [peeled] garlic, chilis, and some of the soaking water in blender and blend on high until smooth.
* Add tomatoes and tomatillo and mix on low.
* Add salt / bouillon to taste.
This is my favorite kind of salsa – simple, delicious, spicy, garlicy. Looks great.