http://hispanickitchen.com/salsa-ranchera/
Yields 2 cups
Ingredients:
6 tomatillos, peeled and washed
4 chile ancho
20 chile de arbol
4 cloves garlic
1/4 of a white onion
1/2 teaspoon oregano
1/2 teaspoon cumin
Salt to taste
Directions:
1. Remove the stems and seeds from the chile ancho. If chile de arbol has stems, remove them as well, leaving seeds intact.
2. Add all of the ingredients, minus the oregano, cumin and salt, to a pot. Cover with water. Bring to a boil, reduce heat and cook for 10 minutes. Remove from heat and let steep for 20 minutes.
3. Drain the water and transfer to the blender. Add the oregano, cumin and salt to taste. Blend on high until smooth. Taste for salt. Cool completely before storing in an airtight storage container.
