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1. Remove the seeds and stems from the dried chile California, and tear the peppers into pieces. Transfer to a glass bowl, cover with water and cook in the microwave for 5 minutes. Remove from microwave, stir and set aside.
2. Line a heavy skillet or saute pan with foil paper and preheat to medium heat. While the pan is heating, remove the husks from the tomatillos and wash off. Lay the tomatillos, garlic and habanero peppers in preheated pan, drizzle with a little canola oil. Cook for the next 15 to 20 minutes, turning as needed. Remove the garlic after 15 minutes, so it doesn't burn. Remove from heat and let cool slightly.
3. Drain the water from the dried chiles, transfer to the blender, along with all remaining ingredients, removing the skins from the garlic and stems from habaneros. Add about 1½ teaspoons of salt, blend until smooth, taste for salt. Serve warm or at room temperature.
Note: You can also roast the veggies in a 400-degree oven or on an outdoor grill. I prefer to roast mine on the stove top because I think you get more of a smokey, roasted flavor.
Other recipes by Sonia:
Mexican Red Rice
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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