Tomatillo and Guajillo Salsa
This versatile salsa can be used as a dip, a topping for tacos, a sauce for meats, or anything that needs a little extra flavor and spice!
Servings: 2 cups
Equipment
Ingredients
- 4 dried Guajillo chiles wiped clean
- 1-2 canned Chipotle chiles in adobo sauce or to taste
- 1 pound fresh tomatillos husked and rinsed, then quartered
- 1 cup packed fresh cilantro leaves
- 2 medium garlic cloves peeled and roughly chopped
- 1 tablespoon packed light brown sugar
- 1 teaspoon molasses not blackstrap
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ cup vegetable oil
Instructions
- Slit dried chiles lengthwise, then remove stems, seeds and ribs.
- Heat a dry heavy 10-inch skillet (not non-stick) over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until more malleable and slightly changed in color, about 1 minute. Transfer chiles to a medium bowl, cover with hot water and soak until softened, about 20 minutes, then drain.
- In a blender, purée chiles (including chipotles), tomatillos, cilantro, garlic, brown sugar, molasses, cumin and salt until smooth, about 1 minute.
- Heat the oil in the skillet over medium-high heat until it shimmers, then cook salsa (it will spatter), stirring occasionally, until slightly thickened, 5-8 minutes. Salsa can be made and kept refrigerated for up to one week in advance. Bring to room temperature before serving. Enjoy!
Notes
The recipe calls for dried Guajillo chiles, but Pasilla chiles can be substituted.
Nutrition
Calories: 382kcal | Carbohydrates: 29g | Protein: 3g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Sodium: 1179mg | Potassium: 861mg | Fiber: 7g | Sugar: 21g | Vitamin A: 2660IU | Vitamin C: 32mg | Calcium: 47mg | Iron: 3mg
