Salsa de Cuatro Chiles (Four-Pepper Salsa)

Salsa de Cuatro Chiles

Ingredients:

2 chile ancho
2 chile guajillo
2 chile chipotle (dried peppers), use the canned ones if you cannot find the dried version
10 chile de arbol or more if you like it spicy!
10 tomatillos
3 cloves of garlic, sliced
Salt to taste
Grapeseed or light olive oil

The tomatillos can be cooked under the broiler for a few minutes or poached in water on the stove top also. It is important that you don’t let the dried peppers burn in the oil, because they may become bitter tasting. This salsa is excellent for carne asada tacos, tamales or simply serve with chips!

The tomatillos can be cooked under the broiler for a few minutes or poached in water on the stove top also. It is important that you don’t let the dried peppers burn in the oil, because they may become bitter tasting. This salsa is excellent for carne asada tacos, tamales or simply serve with chips!


Tomatillos Asados-Salsa de Cuatro Chiles

Directions:

1. Remove the stems and seeds from all the dried peppers and rip into smaller pieces. Heat about  4 tablespoons of oil to medium heat in a pan, add the dried peppers and the garlic. The peppers and garlic will toast pretty quickly, so you want to turn them often. As soon as the peppers become aromatic and soften a bit, remove from heat (about 1 to 2 minutes). Transfer to the blender.

2. Remove the husks from the tomatillos and rinse well. Transfer the tomatillos to a glass bowl, cover with paper towel and cook in microwave for about 5 to 7 minutes.

3. Remove from microwave, transfer them to the blender with the chiles, garlic. Add about 2 teaspoons of salt and blend on high until smooth. Taste for salt.

Most often the chile ancho is the mildest of the dried peppers

Most often the chile ancho is the mildest of the dried peppers

These three have similar flavor profiles with a brighter red color when blended.

These three have similar flavor profiles with a brighter red color when blended.

In my experience, the dried chile chipotle has a much smokier flavor than the canned version.

In my experience, the dried chile chipotle has a much smokier flavor than the canned version.

My favorite of the four chiles in this recipe. This is where you are going to get most of the heat from.

My favorite of the four chiles in this recipe. This is where you are going to get most of the heat from.

Salsa de Cuatro Chiles

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