Chile de Arbol Salsa


This is one of my all time favorites. I got this recipe from my good
friend Jose Mendez. It's a bit time consuming to make, but well worth
the effort. Make sure you have plenty of good ventilation when
toasting the chiles.

Ingredients:
10-14 chiles de Arbol (you can find them dried in most major supermarkets) 
6-8 tomatillos 
1-2 cloves of garlic 
Salt to taste 

Remove the seeds from the chiles and set aside. 
Toast the chiles without the seeds on a comal or iron skillet. Remove the chiles
from the skillet and reduce the heat, add the seeds to the skillet and toast until
light brown then remove. Add the tomatillos and garlic to the pan, turn up the
heat and toast until tomatillos turn a pale green. 
In a molcajete--use a mortar if you don't have one-- add two tbls. of water with
the toasted seeds and grind until the seeds are well smashed. Slowly add in the
chiles and the garlic and smash until you have a red paste. Add a little water if
needed. 
Remove the tomatillos from the skillet, rinse them with water and add to the
molcajete one or two at a time until they are all smashed into the chile mixture. 
Add salt to taste! 

Serve with any kind of meat dish (tacos, burritos, etc...) It's delicious!!!