TomatilloArbol Chile Salsa

• 9 tomatillos, husked, rinsed, and blackened (page 164)
• 6 small Roma tomatoes, blackened (page 164)
• 10 dried de arbol chiles, stemmed, with seeds
• 2 cloves garlic
• 1 tablespoon packed dark brown sugar
• 2 1/2 tablespoons coarsely chopped fresh cilantro leaves
• 1 teaspoon cumin seed, toasted and ground (page 164)
• 1 teaspoon dried Mexican oregano, toasted (page 161)
• 1 teaspoon kosher salt
• 1 tablespoon peanut oil

1. In the jar of a blender, add all the ingredients except for the peanut oil and puree until smooth.
2. In large, heavy nonstick skillet, heat the peanut oil over high heat until just smoking.
3. Refry the sauce at a sizzle, stirring constantly, until it coats a wooden spoon, 3 to 5 minutes.
4. Do not allow the sauce to become too thick; add a little water if necessary.
5. This sauce will keep for months in the freezer.
6. To make TomatilloBlackened Serrano Chile Salsa (heat level 7), substitute 5 serrano chiles, dry-roasted (page 154) and minced, for the chiles de arbol.

tomatoes, arbol chiles, garlic, brown sugar, cilantro, cumin, oregano, kosher salt, peanut oil

Taken from www.epicurious.com/recipes/food/views/tomatillo-arbol-chile-salsa-393965 (may not work)