This deceptively simple salsa is quite delicious—and picante! You can lower the heat a bit by removing some or all of the chile seeds. I pour this sauce over fried eggs, dusted with dry cheese and chopped cilantro.
- 9 De Arbol Chiles, stems removed and wiped clean
- 1 1/2 cups tomatillos, husked and boiled for about 5 minutes
- 1/2 cup water
- 2 cloves garlic, chopped
- Toast the chiles briefly on a dry skillet or comal. And the chiles and all other ingredients to a blender jar and blend until somewhat smooth.
- Options: Try toasting the whole garlic cloves on the dry skillet along with the chiles for a roasted garlic flavor.
Adapted from a recipe by Diana Kennedy