chiles de arbol
, husked and rinsed
, (about 1 1/4 lbs)
juice of 1
coarsley chopped fresh
- PREPARE a grill for high heat.
- IN a small heavy sauté pan, combine the oil and chiles de árbol and cook over medium heat for about 4 minutes, or until the chiles are toasted and beginning to blacken. Remove the chiles and set aside. Allow the chile oil to cool slightly.
- ON a large baking sheet, toss the tomatillos, tomatoes, jalapeños, and scallions with the chile oil and season with salt. Lightly oil the grill grates, place the vegetables on the grill, and close the lid. Cook the vegetables, turning only once, until they are blackened as much as possible; don’t stress out if the tomatoes break open and start to fall apart–it’s a sign that they’re cooked through. Aim for these cooking times: 8 minutes per side for the tomatoes and tomatillos, about 6 minutes per side for the jalapeños, and about 3 minutes per side for the scallions. Using tongs, transfer the vegetables to the baking sheet and let cool slightly.
- TRIM the stems from the jalapeños and remove the seeds if desired. Do not remove the charred skin.
- IN a blender, combine the blackened vegetables, the garlic, cilantro, lemon juice and toasted chiles de árbol and blend until smooth. Season the salsa to taste with salt.
Excerpted from Good Food, Good Life. Copyright © 2015 Curtis Stone. Published by Appetite by Random House, a division of Random House of Canada Limited a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.