A uniquely flavored sauce that reminds me of popcorn with a kick. I admit that this is a weird association, but it's wonderfully tasty salsa. I like to serve it alongside pork dishes like
carnitas tacos.
Makes 1 cup
1/4
cup vegetable oil8
dried arbol chilies, without stem1
smallish clove garlic3
large or 6 small tomatillos1/2
tsp salt
Ingredients for the salsa
In a small pot, heat the oil over medium heat. Add the chilies and fry for a few seconds until they darken. Lift them out and drain on a paper towel.
In a frying pan with no oil, add the garlic and tomatillos and toast for a few minutes, turning occasionally to brown on all sides.
Fried and blackened, these ingredients are ready for the blender
Add the chilies, garlic and tomatillos to a blender and blend until smooth. Transfer to a bowl and add salt to taste. The salsa is best consumed the day it is made as the flavors will muddy over time.