Chile Rojo and Tomatillo Salsa

By chelyc13

from salsa and moles. This can be used to make enchiladas or as a salsa

Ingredients

• 2 ancho chiles
• 3 dried california or guajillo chiles
• 1 chile de arbol
• 2 tablespoons vegetable oil
• 1/2 white onion, diced
• 2 cloves garlic, sliced
• 2 roma tomatoes, cut into 1 inch pieces
• 6 medium tomatillos, husked, washed, and chopped
• 2 sprigs fresh marjoram or 4 fresh epazote leaves, shredded; or 1/2 teaspoon dried mexican oregano
• 3 cups water or light vegetable or chicken stock
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons minced cilantro

Preparation

Step 1

Remove the stems from the chiles, cut a slit up one side of each, and remove the seeds. Tear into 1 inch pieces.

Heat the oil in a heavy 10 inch saute pan. Add the chiles, onion, and garlic and cook, stirring until the onion is soft.

Add the tomatoe, tomatillos, and marjoram and cook, stirring often, until the tomatoes are soft and the pan looks dry, about 7 minutes.

Add the water, salt, and pepper, and simmer gently for 30 minutes, stirring occasionally. Cool slightly, then pulse in a food processor until smooth. IF the sauce is very thick, thin it with a small amount of water. Stir in the cilantro and taste for salt.