Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Taco Stand Salsa




Source of Recipe


the web


List of Ingredients




24 ounces Embasa 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)

Recipe



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: We get our dried chiles de arbol and guajillo chiles in the spice section at Stater Bros. They can also be found at Mexican markets.

Yield: Makes about 2 cups for 10 servings.