RANCHO CHILE VERDE SALSA

By BobD

Ingredients

• YIELD 1-1/2 CUPS
• 1 oz dried chiles de arbol (about 60), wiped clean and stemmed
• 1 lb fresh tomatillos, husked, rinsed well, and patted dry
• 2 garlic cloves

Preparation

Step 1

Heat a comal or a dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium heat until hot.

Add chiles and cook, tossing with tongs, until blackened in spots, 30 seconds to 1 minute. Transfer to a blender.

Add tomatillos to comal and cook, turning occasionally, until blackened and soft, 18 to 20 minutes. Add to blender with garlic and 1 tsp salt and puree until smooth.

COOKS NOTE:
Salsa can be made 4 days ahead and chilled.