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Salsa de Cuatro Chiles (Four-Pepper Salsa)

Ingredients:

1 chile ancho
1 chile guajillo
2 chile chipotle
3 chile de arbol
10 tomatillos
3 cloves of garlic
Salt
Canola oil

Directions:

1. Remove the stems and seeds from all the dried peppers and rip into smaller pieces. Heat about 3 to 4 tablespoons of canola oil to medium heat in a pan. Add the dried peppers and the garlic cloves. The peppers and garlic will toast pretty quickly, so you want to turn them often. As soon as the peppers become aromatic and soften a bit, remove from heat (about 2 to 3 minutes).

2. While the peppers are cooling, remove the husks from the tomatillos and rinse well. Transfer the tomatillos to a glass bowl, cover with paper towel and cook in microwave for about 5 to 7 minutes. Remove from microwave, transfer them to the blender, add the chiles, garlic and all the oil from the pan. Add about 2 teaspoons of salt and blend on high until smooth. Taste for salt.

Note: The tomatillos can be cooked under the broiler for a few minutes or poached in water on the stovetop also. It is important that you don't let the dried peppers burn in the oil, because they may become too bitter tasting. This salsa is excellent for carne asada tacos, tamales or simply serve with chips!

Toasting the chiles in canola oil...