Recipe courtesy of Rick Bayless
Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
about 1 3/4 cups

Ingredients

  • 1/2 ounce small hot dried chiles, stemmed
  • 6 large garlic cloves, unpeeled
  • 1 pound (10 to 12 medium-size) tomatillos, husked and rinsed
  • Salt
  • Sugar, about 1/2 teaspoon (optional)

Directions

Toasting and roasting. Preheat a broiler.

In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes.

In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin.

Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor.

Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.

Cook's Note

This is one of the most versatile formulas to know, since you can go to practically any grocery store and find at least one variety of small hot dried chile. In a Mexican market (on either side of the border), the possibilities multiply quickly ? from the nuttiness of cascabel to the punch of arbol chiles, the peanutiness of piquin, and the smoky sweetness of red chipotles (morita). As a rough guide, 1/2 ounce dried chiles corresponds to 6 red chipotles (mortas), 4 tan chipotles, 16 arbols, 3 cascabels or 1/4 cup piquin.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Salsa Roja

Recipe courtesy of Tyler Florence

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Recipe courtesy of Tyler Florence

Basic Salsa Fresca

Recipe courtesy of Matt Armendariz

Tropical Salsa

Recipe courtesy of Tiffani Thiessen

Salsa Verde

Recipe courtesy of Debi Mazar and Gabriele Corcos

Chile de Arbol Salsa

Recipe courtesy of Johnny Hernandez

Roasted Chicken with Salsa Verde

Recipe courtesy of Michael Symon

Roasted Tomatillo Salsa with Chipotle and Roasted Garlic

Recipe courtesy of Roberto Santibanez

On TV

Haylie's America

7:30am | 6:30c

Haylie's America

8:30am | 7:30c

Haylie's America

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here