Inspired by Chipotle’s tomatillo red chile salsa, the intricate mix of spices is what makes this salsa so great. Of course this is a one-off salsa, but I think it is the closest you can come to the hot red chile salsa served at Chipotle.
Makes 2 cups
1 1/2 cup Water
20 Dried Chile de Arbol
1/4 Red Onion
2 Garlic Cloves
1T Lemon Juice
Juice of 1 Lime
2T Vegetable Oil
1/2t Kosher Salt
Re-hydrate chiles in hot water for about 30 minutes, until pliable. Remove from water and allow to dry.
Remove husk from tomatillos and boil until they are about to burst.
Rough chop jalapeno, cilantro, onion, and garlic to prepare for blending.
Heat oil in a frying pan over MED-HI.
Add onion, garlic, and chiles to your heated pan and cook until your onions are translucent.
Remove tomatillos from your pot with a slotted spoon and place into your blender.
Add all remaining ingredients (minus chiles) to blender. Blend at MED speed.
Add chiles a few at a time until it is to your desired hotness.
Transfer salsa to storage container and refrigerate at least 2 hours before serving.
After cooling, eat straight from storage container as a dip or pour over your favorite food.
You can control the heat of the salsa by removing the seeds and membranes from the chiles and jalapenos.
The longer you let the salsa sit, it gives it time for the flavors to develop.