Ingredients
- 4 roma tomatoes
- 2 Tbs. oil, divided
- 2 generous handfuls of de Arbol chile (don't be stingy) - as is, don't remove seeds or veins
- 3 garlic cloves
- 4 guajillo chiles - as is, don't remove seeds or veins
- 6 tomatillos
- 1/2 tes. chicken bouillion powder
- 1/4 tea. cumin
- 1/4 tea. Mexican oregano
- salt to taste
Preparation
Step 1
Place tomatoes in a small saucepan, cover with water and bring to a boil.
Meanwhile, place 1 Tbsp. oil in a medium-sized skillet on medium heat, and fry de arbol chiles for 1-2 minutes. Stir constantly so that chiles are fried well and change colors, and also to keep burnt chiles to a minimum. Lower heat if necessary. Once done, remove chiles and place on a paper towel to drain.
Next, add remining Tbsp. oil and place guajillo chiles and garlic in skillet and fry for 3-5 minutes, again stirring constantly. When done garlic shoild be slightly browned. Remove chiles and garlic to a paper towel to drain.
Place tomatillos in same skillet and allow to roast/fry until skin is blistered and tomatillos are cooked through. When done, they will change to a more yellow color and a softer texture.
Remove cooked tomatoes to a plate or bowl and allow to cool to room temperature, reserve cooking liquid. When done, remove tomatillos to a plate or bowl and allow to cool to room temperature.
Once all ingredients have reached room temperature, place all (including herbs, spices, and seasonings) in a blender with 2-3 cups of the cooled cooking liquid and blend well. Salsa should be smooth with specks of dried chile. Additional cooking liquid may be added to taste.
Season to taste with salt.