Guajillo and Tomatillo Salsa

Ingredients for Guajillo and Tomatillo Salsa

• 3 dried large guajillo or New Mexico chillies (20g total), wiped clean, stemmed, and seeded

• 1 dried chilli de árbol (5g), wiped clean, stemmed, and seeded

• 230g fresh tomatillos, husked and rinsed

• 40g chopped white onion

• 1 large garlic clove, chopped

• 1 tablespoon fresh orange juice

How to make Guajillo and Tomatillo Salsa

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

Simmer tomatillos in water to cover in a small saucepan until tender, about 5 minutes. Transfer with a slotted spoon to a blender and add chillies, onion, garlic, orange juice, and 3/4 teaspoons salt. Blend until smooth (use caution when blending hot liquids). Transfer to a bowl and cool to room temperature.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.