Salsa de Chile Ancho

Salsa de Chile Ancho

        

  • 3 Ancho Chiles
  • 2 tomatillo; husks removed
  • 2 garlic cloves, peeled
  • 1/2 small red onion, diced
  • 2 tbsp. oil
  • 3/4 cup water
  • 1/4 tsp. salt

 

Remove stems from dried anchos and discard. Rinse chiles and pat dry with paper towel. Heat oil and fry chiles over medium heat for about 5 minutes, turning frequently to avoid burning. Remove chiles from oil and drain. In the same oil, fry the garlic and tomatillos until lightly browned. In blender combine water, tomatillos, garlic and crushed, fried chiles. Blend for about 5 seconds. Combine blended ingredients with onion and fry for 5 minutes.