Submitted by: Chasity M. from Chicago, IL
Yield: 4 Servings
1. Remove stems and seeds from chiles.
2. Rinse husked tomatillos under cold water.
3. Place chiles in a pan and cover with water, bring to a boil then turn off the heat, let soak 15 minutes.
4. Place rinsed tomatillos in a pan and cover with water, bring to a boil, then simmer 10-15 minutes until they are cooked through (pale and soft) but not split or mushy. Reserve a 1/4 cup of the tomatillo water for blending.
5. Drain the chiles and place all the ingredients listed above (except the salt) in a food processor with your reserved tomatillo water and process for about 45 seconds or until blended (we don’t want it to be a puree just blended)
6. Put the blended salsa and 1 teaspoon of salt in a saucepan over low heat and gently simmer for 15 minutes to thicken the sauce and concentrate flavors. Add additional salt to taste.
The salsa tastes best if allowed to rest for an hour.
For extra tang and brightness add a tablespoon of apple cider vinegar or fresh lime juice. For a slightly less spicy salsa, use half Pasilla de Oaxaca chiles and half Pasilla Negro Chiles.