Salsa de Cuatro Chiles (Four-Pepper Salsa

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Chile chipotle
  • 2 Chile guajillo
  • 2 Chiles ancho
  • 10 Chiles de arbol or more if you like it, spicy
  • 3 cloves Garlic
  • 10 Tomatillos

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Grapeseed or light olive oil

Found on hispanickitchen.com

Description

Directions

• Remove the stems and seeds from all the dried peppers and rip into smaller pieces. Heat about 4 tablespoons of oil to medium heat in a pan, add the dried peppers and the garlic. The peppers and garlic will toast pretty quickly, so you want to turn them often. As soon as the peppers become aromatic and soften a bit, remove from heat (about 1 to 2 minutes). Transfer to the blender.
• Remove the husks from the tomatillos and rinse well. Transfer the tomatillos to a glass bowl, cover with paper towel and cook in microwave for about 5 to 7 minutes.
• Remove from microwave, transfer them to the blender with the chiles, garlic. Add about 2 teaspoons of salt and blend on high until smooth. Taste for salt.