Salsita Tapatía

Method2 steps

1. 1

   Step 1: Husk and rinse the tomatillos (1 pound) and wash the tomatoes. Put all 2 Roma tomatoes and 1 pound tomatillos in a medium saucepan with enough fresh water to cover them. Bring to a boil, reduce to a simmer and cook for about 10 minutes, until soft. Stem the dried chiles de árbol while the vegetables cook; keep the chiles dry.

   Simmer tomatoes and tomatillos · 10 minUses 2 ripe Roma tomatoes · 1 pound tomatillos, husked and rinsed · Water for washing and covering the vegetables

2. 2

   Step 2: Lift the softened tomatoes and tomatillos from the water into a blender and let them cool sufficiently for your blender’s instructions. Add the 4–5 dry stemmed chiles de árbol, tablespoon of fresh oregano (1 tablespoon), thin onion slice and kosher salt (to taste) to taste from the teaspoon allowance. Blend until smooth, taste and adjust with any remaining salt from that allowance. Serve as a salsa; this makes about 2 cups.

   Uses All cooked tomatoes and tomatillos from step 1, lifted from the cooking water · 4–5 stemmed dried chiles de árbol · 1 tablespoon fresh oregano · 1 thin slice white onion · Kosher salt to taste from the 1 teaspoon allowance