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- 2 Guajillo peppers (dried)
- 4-6 tomatillos
- 2-3 cloves of garlic
- 1 small onion
- 1. Boil peppers and tomatillos for 30 minutes
- 2. Roast pepper in a cast iron pan until lightly charred.
- 3. Place everything in a blender, and pulse until combined.
- Optional: Reserve 2/3 of salsa for mexican curry.
Inside the Artist's Kitchen http://insidetheartistskitchen.com/blog/
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