Ingredients
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2 pounds fresh tomatillos, husks removed
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10 dried chile de arbol peppers
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2 cloves garlic, unpeeled
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salt to taste
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tortilla chips, to serve
Directions
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Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat.
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Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
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Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches. Serve with tortilla chips for dipping.
Cook’s Note
The chiles and garlic will finish before the tomatillos, so remove them once they are charred.
Serve this salsa as a dip or to top enchiladas.
Nutrition Facts (per serving)
40 | Calories |
1g | Fat |
7g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 40 | |
% Daily Value * | |
Total Fat 1g | 2% |
Saturated Fat 0g | 1% |
Sodium 21mg | 1% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 2g | 8% |
Total Sugars 5g | |
Protein 1g | 2% |
Vitamin C 14mg | 15% |
Calcium 10mg | 1% |
Iron 1mg | 4% |
Potassium 307mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.