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Loading...| 3 dried chipotle chiles | |
| 3 round dried cascabel chiles | |
| 1/2 lb tomatillo , husked and rinsed ( about 6 to 7 medium ) | |
| 1/2 lb plum tomato | |
| 6 garlic cloves , peeled | |
| 1 large white onion , sliced 1/4 inch thick | |
| 1 1/2 teaspoons chopped fresh thyme | |
| 1/2 cup water ( about ) | |
| 1 teaspoon salt ( about ) | |
| 1/2 teaspoon sugar ( optional ) |
| 1. | Toast the chiles.-Heat a small, heavy skillet over medium-high heat.-Add the chiles and toast for about 15 seconds on each side, pressing down on them with a spatula until they are fragrant and have blistered.-Remove the chiles and transfer to a bowl of hot water.-Let sit for 20 minutes, until they are plump and soft.-Drain, discard the stems and seeds, and transfer to a blender. |
| 2. | Preheat oven to 450°F.-Cut the tomatillos and tomatoes in half.-Place them, cut sides down, on a baking sheet.-Place the garlic cloves, onion slices, and thyme on the baking sheet.-Roast for about 20 minutes, until the vegetables are blistered and the onions are soft.-Transfer to the blender with the chiles. |
| 3. | Add 1/2 cup of water, the salt and sugar to the blender and pulse to combine.-Add more water as needed, until the salsa reaches the desired consistency. |
This salsa has a smoky, earthy flavor that goes well with steak and chicken.
-It’s low in calories, fat and sugar.
This salsa is spicy and may be too hot for some people.
-It takes some time and effort to prepare.
Tomatillos are low in calories and high in fiber and vitamins C and K.-They may help reduce the risk of heart disease, cancer, and type 2 diabetes.-Garlic may help reduce blood pressure and cholesterol levels.
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