THIS IS ME JUMPING UP AND DOWN AND GOING YIPPEE!!!!! As I stuff chips slathered with this wonderful red sauce into my mouth, excuse the mumbling, mmmmmm.
Sorry, I'll sit down now and finish. The list of ingredients were all stuff I was able to get locally, so I got them and tried it. I couldn't get enough Tomatillo's that looked good, so I just cut down how much Chile De Arbol's I put in. Figuring if it didn't work, oh well, at least I tried. Yeah, it worked, it worked and I've been Hot Saucing everything the past few days.
|Doesn't this look pretty? All snuggled together in the pan.|
Chile de Arbol Hot Sauce
12 fresh whole Tomatillo's, husk removed and washed.
1 cup water, may add more as needed (you will need to add more, but try it as written first).
1 whole white onion, quartered
3 whole garlic cloves
1 bag (about 30 Dried Chilies) Dried Chili de Arbol, about a handful and a half. (I used a handful because I could only find 8 really good looking Tomatillo's
1 tbsp. Salt, or more as needed
1 tsp. Ground Cumin (I used a touch more, I like Cumin)
Juice of one lime
Take the husk off the tomatillo's and wash them, then place them in a skillet with the water, the quartered onions, and garlic. Heat at about medium heat.
While that's heating, open the chile's and break off the stem end and place them in the pot with the tomatillo's, onions and garlic. (Next time I make this and there will be a next time, I'm going to do the chile's first, soaking them in hot water and then add that to the pan and let them cook that way, I want the chile's to be a little more soft). Keep an eye on them, and check for doneness. You actually want the tomatillo's to be a little browned, I just kept turning them, and putting the chile de arbol's back into the water. I added some water after about 20 minutes, as it was getting a little dry. You also want the onions cooked, but not browned. After I took everything out of the skillet, I added about 1/4 cup of water, and swirled that around in the pan to take the fond off. (Fond is that stuff left behind when you brown meat or veggies, just think of it as concentrate). Take them off the heat and place in a blender and whirl them up till it's all combined. Add the salt, cumin and lime juice. (Next time, I will process the chile's first to break them down, then add the tomatillo's and the onions.)
|Fresh out of the blender|
I also had my official taste tester check it out. We both agreed it was missing something, he suggested some tomato paste to thicken it, so I dumped a couple tbsp. of my favorite Tomato Paste in there and we tasted it again. This time, perfection.