Prep 5 mins
Cook 20 mins
Here's the real thing. The wonderful, dark red pungent salsa served at Tex-Mex restaurants in my area.
- Place chiles in skillet and add enough oil to cover, about 1 cup. Heat skillet over medium-high and cook peppers until dark red, about 5-10 minutes. Set pan aside to cool.
- Remove husks from the tomatillos and place in pot of water, bring to a boil and cook until they turn lighter green, about 20 minutes. Drain and cool.
- Place peppers, oil and tomatillos in a blender or food processor and process until smooth. Add salt to taste.