1 pound tomatillos
1 ounce (3 to 4) dried guajillo chilies, stems removed
⅓ cup diced white onion
2 cloves garlic
¼ of a fresh habanero pepper, seeded
2 teaspoons lime juice
½ teaspoon salt
½ teaspoon granulated sugar
½ cup water
2 tablespoons finely minced cilantro
Cooking method
1-Preheat the broiler to high.2-Remove the papery skins from the tomatillos and rinse them off, then place them on an aluminum foil–lined baking sheet and put them under the broiler on a rack that is about 4 inches from the heat. Broil for 5 to 7 minutes or until blackened on top, then flip them over and cook for another 5 to 7 minutes or until nicely blackened. Remove the tomatillos from the oven and use tongs to put them in a bowl until you need them.
3-Toast the chilies in a skillet over medium heat for 2 to 3 minutes per side or until some charring is visible. Place the peppers in a bowl, cover the peppers with hot water, and let them sit for 30 minutes so that they can rehydrate. Place another bowl on top of them to keep the peppers submerged.
4-After 30 minutes, remove the peppers from the water and let the water drip off them. Give the peppers a coarse chop, then add them to a food processor along with the tomatillos, onion, garlic, habanero, lime juice, salt, sugar, and water. Process on high speed for 1 minute or until there are just small bits of chili visible.
5-Pour the salsa into a bowl and stir in the cilantro. Cover and chill for at least a couple of hours before using.
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