TOASTED CHILE DE ÁRBOL AND TOMATILLO SALSA
For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.
Categories Bon Appétit Salsa Sauce Condiment Chile Pepper Hot Pepper Tomatillo Garlic Sauce Secrets
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
- Place chiles, tomatillos, garlic, and 2 1/2 cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5-8 minutes. Remove from heat and let sit (still covered) 5 minutes.
- Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.
- Do Ahead
- Salsa can be made 3 days ahead. Cover and chill.
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