04.14.10 by Stacy
Patricio’s Mexican Dinner Party Menu Part 3
Jarred salsa, you just got the ax. Chef Sandoval’s super-easy recipe has fresh ingredients, mega heat and massive flavor. Make a quart on Sunday and Mex out all week.
Chef Sandoval‘s method has you roasting and toasting the ingredients before mixing to enhance flavor, a technique that makes this salsa more complex and flavorful than most. Even better, it’s easy to off-road with additional ingredients.
Makes 1 quart. Serves 2 to 4.
- 2 ½ cups tomatillos
- 5 cloves garlic
- 1 cup onion
- 2 tablespoons canola oil
- 5 pieces chile morita
- 3 pieces chile guajillo
- Salt to taste
- Arrange the tomatillo, garlic and onion on a sheet pan and cover with a very thin layer of oil. Roast in the oven for 10 minutes or until slightly brown.
- Toast the chiles in a skillet until brown, but not burned.
- Boil water a few cups of water in a saucepan, remove from heat and add the chiles until soft.
- Blend all the ingredients together and season with salt.