|
|
Broil
in a shallow pan lined with aluminum foil: |
|
3 - 6 |
|
tomatillos,
husked
and rinsed |
| 2 |
|
tomatoes,
whole |
| |
|
|
|
|
When
they start to blacken on one side, flip them over and broil
on the other side. Allow them to cool and slip off the tomato
skins. |
|
|
|
|
|
On
a hot griddle or cast iron pan, toast: |
| 3 |
cloves |
garlic,
unpeeled |
| 3 |
|
dried
pasilla chiles, split open and seeded |
|
|
|
|
|
Turn
the garlic to roast on all sides. Press the chiles down with
a spatula for a few seconds and turn them over. Don't let the
chiles blacken or they will become bitter. |
|
|
|
|
|
Crumble
the chiles into a blender, peel the garlic and add it, along
with the roasted tomatoes and tomatillos and their juices. Add
and blend to a coarse consistency: |
| 1/4 |
t |
Mexican
oregano |
| 1/4 |
c |
warm
water |
| 1/2 |
t |
salt,
to taste |
|
|
|
|
|
Serve
with tortilla chips, or as a salsa garnish for other
dishes. |
|
Notes &
Variations:
- This traditional Salsa
Oaxaquena recipe comes from our guest chef Laurie Mackenzie. It
is normally made with Oaxacan pasilla chiles, which are smoked
and dried, much like chipotles.
- If you prefer, you
can roast the tomatoes and tomatillos in a hot cast-iron pan on
the stovetop. Use the same pan to roast the chiles and garlic.
- You can substitute
other dried Mexican chiles, like chipotles (smoked jalapenos).
If they are thick-fleshed they may be softened after roasting
on the dry griddle by soaking them in warm water. Use that water
when blending the salsa. You may substitute canned chipotles,
if dried chiles are not available.
|
|