10 tomatillos peeled and rinsed
10 dry arbol chiles
1-2 tablespoons vinegar
Salt (to taste)
- In a small pot, cover tomatillos with water and boil until soft.
- In a separate comal or pan, slightly toast chiles for about 3 minutes or until they release their aromas. Move frequently to avoid burning. Remove from heat.
- Transfer tomatillos and chiles to blender and blend on medium setting for 60 seconds with salt and vinegar.
- Transfer to bowl and serve warm or cold. This salsa goes particularly well Beef Birria (Party Meat).