Prep 15 mins
Cook 45 mins
I got this from a past issue of Cooking Light Magazine (about 10 years ago). I have never tasted it because I cannot handle hot salsa, but everyone else that ate it said it is good!
- 1 ounce dried arbol chile (seeded)
- 1⁄2 cup boiling water
- 3 cups chopped onions
- 1 cup water
- 1⁄2 cup tomatillo, chopped (about 2)
- 2 teaspoons dried oregano
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon salt
- 8 ounces tomato sauce
- Add boiling water to chilies; let stand 30 minutes; drain and remove seeds.
- Combine chilies, onions, water, Tomatillos, oregano, cumin, and salt in a medium sauce pan.
- Place over medium-high heat and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Remove from heat and cool for 15 minutes.
- Place mixture in a blender.
- Process until blended but still chunky
- Add tomato sauce and pulse a couple more times to mix but not over-process the salsa.
- *optional: Chop up a whole jalapeno and mix into salsa if you prefer more heat *.