Recipe: 7 ancho chilies (clean and deseeded)
3 arbol chilies
10 tomatillos
1/4 onion
2 garlic gloves
Epazote for seasoning
Salt & pepper to taste.
Boiled all the chilies with the tomatillos to cook. Blended the chilies separately with some water to help smoothen it. Then strained it and separated it.
Tomatillos were then blended with onion, garlic, salt and pepper. In a hot saucepan added oil and fried the green tomatillo sauce until it reached a thicker consistency. Then added epazote for flavor and red sauce.
After 15 mins removed epazote and tasted salsa. Added a short bit of salt to taste.
by ArtistsDilemma