Guajillo and Tomatillo Salsa

Name: Guajillo and Tomatillo Salsa
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 5
Cuisine: Mexican
Ingredients: 3 larges dried large guajillo or New Mexico chiles (3/4 ounce total), wiped clean, stemmed, and seeded; 4 grams dried chile de árbol , wiped clean, stemmed, and seeded; 1 large garlic clove, chopped; 1 Tbsp fresh orange juice; 227 grams fresh tomatillos, husked and rinsed; 59 milliliters chopped white onion

You can never have too many hor d'oeuvre recipes, so give Guajillo and Tomatillo Salsan a try. Watching your figure? This gluten free, primal, and whole 30 recipe has 33 calories, 1g of protein, and 1g of fat per serving. This recipe serves 5. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 35 minutes. If you have new mexico chiles, orange juice, tomatillos, and a few other ingredients on hand, you can make it.

Instructions

Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles briefly on all sides, pressing flat with tongs, until slightly softened, about 3 minutes.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Frying Pan

Tongs

Simmer tomatillos in water to cover in a small saucepan until tender, about 5 minutes.

Ingredients you will need

Tomatillos

Water

Equipment you will use

Sauce Pan

Transfer with a slotted spoon to a blender and add chiles, onion, garlic, orange juice, and 3/4 teaspoon salt. Blend until smooth (use caution when blending hot liquids).

Ingredients you will need

Orange Juice

Chili Pepper

Garlic

Onion

Salt

Equipment you will use

Slotted Spoon

Blender

Transfer to a bowl and cool to room temperature.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

3larges

dried large guajillo or New Mexico chiles (3/4 ounce total), wiped clean, stemmed, and seeded 4grams

dried chile de árbol , wiped clean, stemmed, and seeded 1large

garlic clove, chopped 1Tbsp

fresh orange juice 227grams

fresh tomatillos, husked and rinsed 59milliliters

chopped white onion

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Poema Cava Brut with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.