Red Salsa

Name: Red Salsa
Ingredients: 2 cups tomatillos, preferably milperos; 2 cloves garlic, peeled; 3 small to medium red chilies, such as serrano Anaheim or cayenne; 1/4 medium onion, chopped; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/4 medium onion, finely diced

7 ingredients

14 steps

Ingredients

2 cups tomatillos, preferably milperos
2 cloves garlic, peeled
3 small to medium red chilies, such as serrano Anaheim or cayenne
1/4 medium onion, chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 medium onion, finely diced

Directions

1

Heat a small dry saute pan (preferably steel or cast-iron, not nonstick) over high heat.
2

Add the whole tomatillos to the hot pan in a single layer, moving them around as needed to sear all sides.
3

Small tomatillos will need three to five minutes, larger ones will take several minutes more.
4

Remove and reserve.
5

Add the garlic to the pan and sear; allow to blacken, turning as needed.
6

Remove and reserve.
7

Split the chilies and remove the seeds, stems and inner membranes.
8

Quickly sear the peppers in the hot pan, just long enough for them to begin blistering but not burn, about ten seconds.
9

Remove and reserve.
10

Combine the tomatillos, garlic, chilies, chopped onion, salt and pepper and one-quarter cup water in a blender.
11

Puree.
12

Add another one-quarter cup water and continue blending until smooth.
13

Taste for seasoning and add more water as needed.
14

Allow to cool fully, then stir in the finely diced onion.