Select a size: | | | |
| Prep Time Cook Time |
Servings 20 | Difficulty Easy |
Ingredients
- 12 whole Tomatillos
- 1 cup Water, May Add More As Needed
- 1 whole White Onion
- 3 whole Garlic Cloves
- 1 bag (about 30 Dried Chilies) Dried Chile De Arbol
- 1 Tablespoon Salt (or More As Needed)
- 1 teaspoon Ground Cumin
Preparation Instructions
Peel the tomatillos, and wash them. Then place them in a skillet with water. Cut onion and garlic and place around the tomatillos in the pan. Heat at about medium heat.
While that is heating up, open the chile de arbol and start to break off the stems and discard them and place the other end in the pan. I usually use about 1 1/2 handfuls (the more you use, the more spice this will have). Then once everything is in the pan, let simmer about 20 minutes, turning the tomatillos so that both sides turn brown (if needed, add water). Once they are brown, turn off the heat. There should still be water left, about 1/4 cup. Place everthing in a blender, including the salt and cumin. Mix until smooth. Transfer to a bowl (you can add more salt if needed) and serve.
Variation: You can also add a bunch of cilantro and the juice of 1 lime to the blender.
