Roasted Red Guajillo Salsa With Tangy Tomatillos

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• vegetable oil (to 1/4 inch depth)
• 4 dried guajillo chilies
• 1 lb tomatillo, husked and rinsed (about 13 medium)
• 1/2 onion, sliced 1/4 inch thick
• 4 garlic cloves, peeled
• 3/4 cup water (about)
• 1 1/2 teaspoons salt (to your taste)
• 1/2 teaspoon sugar (to your taste) (optional)

Recipe

• 1 in a small skillet heat oil to a 1/4 inch depth over medium heat. pull the stems off chiles and remove the seeds completely.
• 2 lay chiles in the skillet and turn them over several times as they toast and change color on the inside from dark cranberry red to a red. this should only take 15-20 seconds. remove and place on paper towels. chiles will crisp as they cool. you can do this one chile at a time.
• 3 lay the tomatillos on a baking sheet and set the pan 4 inches below the broiler and let broil until they are softened and black in places, about 5 minutes. the skin will split. flip the tomatillos and roast other side for 4-5 more minutes or so. set aside to cool. do not peel off the darkened skins or cut out the cores.
• 4 turn oven to 425 and lay onion rings and garlic on a baking pan and bake until onions are deeply golden and garlic soft and browned in spots, about 15 minutes. stir every couple of minutes. cool to room temperature.
• 5 in a blender or food processor, blend tomatillos including their juice with dry toasted chiles. process to a smooth puree. scrape two-third of the puree into a bowl.
• 6 roughly chop onion and garlic and add them to the blender still containing the rest of the chile tomatillo mixture. pulse repeatedly until moderately finely chopped. add a little water to loosen everything up and keep pulsing. stir in enough water to give the salsa a lightly consistency. combine this with chile tomatillo puree in a bowl.
• 7 taste and season with salt and bit of sugar. use within 5 days or freeze.