Tex-Mex Salsa Roja

Submitted by Deb Wolf

"Here's the real thing. The wonderful, dark red pungent salsa served at Tex-Mex restaurants in my area."

 

• Ready In: 25mins
• Ingredients: 4
• Yields: 2 1/2 cups
• Serves: 10

ingredients

• 6 dried arbol chiles
• 1 cup olive oil
• 20 tomatillos
• salt

directions

1. 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.
2. 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.
3. Place peppers, oil and tomatillos in a blender or food processor and process until smooth. Add salt to taste.