5 pounds tomatillos, husks removed, rinsed in hot water
1 pound yellow onions, peeled
10 ounces garlic cloves
50 dried chiles de arbol
Juice of 1 lime
2 tablespoons salt
Pan-roast the tomatillos, onions and garlic until browned, blistered and soft. Combine the tomatillos, onions, garlic, chiles, lime juice and salt in a blender and blend for 30 seconds. (Do not over-blend; tomatillo seeds should remain visible.) Let cool to room temperature before serving.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.