Ingredients
- 2 Tbsp vegetable oil
- 16 (1/4 oz) dried arbol chiles, stemmed, or
- 2 (1/2 oz) dried guajillo chiles, stemmed
- 3 garlic cloves, peeled
- 4 med (8 oz) tomatillos, husked, rinsed and cut in half
- 1/2 tsp salt
Directions
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Measure the oil into a large skillet and set over med heat. Roll the arbol chiles between your fingers to loosen the seeds, then break them in half and shake out as many seeds as will come out easily. Or, if using guajillos, tear them open and sweep out the seeds with your fingers. Lay the chiles in the hot oil. Turn constantly until they’re aromatic and have changed color slightly, about 30 seconds. With a slotted spoon, scoop the chiles into a blender jar, leaving behind as much oil as possible.
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With a paper towel, wipe out the oil from the skillet (no need to wash it). Set the skillet over med-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3-4 minutes, turn everything over and brown on the other side. Scoop into the blender jar and add 1/2 cup water. Blend until nearly smooth. Pour into a salsa dish and cool.
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Thin with a little additional water if necessary to give the salsa and easily spoonable consistency. Taste and season with salt.