Serves: 5
Total Calories: 32
1. Cook the tomatillos in boiling water to cover over medium heat until just tender, about 5 minutes. Drain the tomatillos and put them in a blender jar.
2. In a small skillet, heat the oil over medium heat until hot. Add the whole chiles and fry 8 to 10 seconds. Drain on a paper towel and let cool then remove the stems, break the chiles into small pieces and add to the blender. In the same skillet, sauté the onion, garlic, oregano, and cumin until the onions begin to brown, about 3 minutes. Add to the blender and blend until smooth. Add the cilantro, and pulse a few times to mix. Serve at room temperature, or cover and refrigerate about 3 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tomatillo and de Arbol Chile Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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