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Spicy Ancho, Tomatillo Sauce

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Spicy Ancho, Tomatillo Sauce

 

3 ancho chiles

2 tomatillos, husks removed

2 garlic cloves, peeled

1/2 small red onion, diced

2 tbsps. salt

3/4 cup water

1/4 tsp. salt

 

Remove stems from dried anchos and discard. Rinse chiles and pat dry with

paper towel. Heat oil and fry chiles over a medium heat for about 5 mintues,

turning frequently to avoid burning. Remove chiles from oil and drain. In the

same oil, fry the garlic and tomatillos until lightly browned.

In a blender combine water, tomatillos, garlic and crushed fried chiles. Blend

for about 5 seconds. Now combine blended ingredient with onion and fry together

for about 5 minutes. Serve hot or room temperature.

 

 

 

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