Chile de Arbol Salsa
- 5 pounds tomatillos, husks removed, rinsed in hot water
- 1 pound yellow onions, peeled
- 10 ounces garlic cloves
- 50 dried chiles de arbol
- Juice of 1 lime
- 2 tablespoons salt
Pan-roast the tomatillos, onions and garlic until browned, blistered and soft. Combine the tomatillos, onions, garlic, chiles, lime juice and salt in a blender and blend for 30 seconds. (Do not over-blend; tomatillo seeds should remain visible.) Let cool to room temperature before serving.