Try one of our Mexican side dish
recipes from the Tex-Mex Cafe.
Taco Stand Salsa
24 oz. canned whole tomatillos, juice reserved
10 dried chiles de arbol
2 dried guajillo chiles
2 cloves garlic, chopped
1 pinch salt, to taste
chopped cilantro, to taste (optional)
Drain and reserve juice from cans of tomatillos. Place tomatillos in blender.
Heat a large skillet over medium heat. Add all of the chiles and roast until
lightly browned on all sides. Remove from the skillet and remove the stems —
keep the seeds! Add the roasted chiles and garlic to the blender. Puree the
mixture using a little bit of the tomatillo liquid to form a not-too-thick
consistency. The mixture should just barely coat the back of a spoon. Add salt
to taste.
Cook’s note: Dried chiles de arbol and guajillo chiles can be found at Mexican
markets. Also check your local supermarket, I usually find them on a rack in the
produce section.
