• 1 pound tomatillos , husks removed
• 10 dried chiles de arbol
• 1 can (8 ounces) tomato sauce
• 1/2 medium white onion , coarsely chopped
• 1 clove garlic , crushed
• Salt

Bring a large saucepan of water to a boil over high heat. Add the tomatillos and cook just until softened, about 10 minutes. Drain.

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Cook the chiles, turning frequently, until they turn a darker shade, about 3 minutes. Do not burn them. Transfer to a plate and cool. Cut open and discard the seeds and stems. (Wear plastic gloves if your hands are sensitive, and do not touch your eyes or other delicate parts of your body until you wash your hands well.)

Purée the tomatillos, chiles, tomato sauce, onion and garlic in a blender or food processor. Season to taste with salt. Cool completely. (The salsa can be prepared up to 3 days ahead, covered and refrigerated.)

From Back to the Table by Art Smith

Recommended ingredients: Chiles de arbol are small dried hot chiles. They are available at Latin markets and by mail order:

Kitchen Food Shop
218 Eighth Avenue
New York, NY 10011
212.243.4433
www.kitchenmarket.com

15 servings: 32 calories, 0.4grams fat, 0 grams saturated fat, 0 mg of cholesterol, 95 mg sodium, 7.1 grams carbohydrate, 1.3 grams protein. 1.5 grams fiber