INGREDIENTS
- 6 jalapeños
- 2 Hatch or Anaheim peppers
- 4 tomatillos
- 1 grilled Vidalia onion
- 1/2 grilled red onion
- 2 cloves grilled garlic
- 2 dried arbol chilies – seeds removed
- salt
- Water and apple cider vinegar
- 1 hand of fresh cilantro
STEP BY STEP
- Remove tomatillo skins
- Deseed your arbol chilies
- Cut your onions into thick wedges – leaving the skins intact
- Put all ingredients on a baking sheet
- Broil for about 3-6 minutes
- Remove arbol chilies when they start to blacken
- Remove grilled garlic when the skin starts to blacken
- Remove the onions when the edges start to blacken
- Peel the onions and garlic
- Leave the peppers in place until the skins are nearly all blackened
- Put the peppers into a glass bowl and cover with plastic wrap for 5 minutes
- Peel off the pepper skin using a paper towel – DO NOT RINSE
- Put everything into a blender or food processor
- Add fresh cilantro
- Add 2 TBL vinegar and pulse
- Add water just until the ingredients blend together
- Do not puree, but leave a bit rustic
