Seeds and all… lingering fire
Went to my in-laws down in Texas and my wife’s sister made a salsa similar but different. We asked for the recipe. It was a mellow heat but smokey flavor. She tellse wife it’s never been written down and just do this that or the other. She’s had the time for trial and error, lol, I haven’t. So I looked it up and aside from a mistake boiling the tomatillos, this is legit authentic.
This is 6-7 cups worth. I used eighty, yes 8-0, chile de arbol peppers. Woooooooo! Next time I may just trupy give it that time to de-seed but I was crunched for time.
Chile de arbol peppers .
Guajillo chiles
Tomatillos – They can also use red tomatoes as a substitute.
Onion – It can be white or yellow.
Fresh garlic cloves.
A bouillon cube – vegetable, chicken or beef. Use your favorite kind.
Salt & pepper.
If you like very spicy salsas, add a serrano pepper. (I used Serrano too lol)
My wife is Mexican and she said it was good.
by JLUV74