Guajillo and Tomatillo Salsa

Guajillo and Tomatillo Salsa
Photo by Romulo Yanes


  • 1 dried chile de árbol (1/8 ounce)
  • ¼ cup white onion
  • 1 large garlic clove
  • 1 tablespoon fresh orange juice
  • 3 dried large guajillo or New Mexico chiles (3/4 ounce total)
  • ½ pound fresh tomatillos

Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles briefly on all sides, pressing flat with tongs, until slightly softened, about 3 minutes. Simmer tomatillos in water to cover in a small saucepan until tender, about 5 minutes. Transfer with a slotted spo...

View full recipe at Epicurious


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