Guajillo And Tomatillo Salsa

• 3 dried large guajillo or New Mexico chiles (3/4 ounce total), wiped clean, stemmed, and seeded
• 1 dried chile de arbol (1/8 ounce), wiped clean, stemmed, and seeded
• 1/2 pound fresh tomatillos, husked and rinsed
• 1/4 cup chopped white onion
• 1 large garlic clove, chopped
• 1 tablespoon fresh orange juice

1. Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles briefly on all sides, pressing flat with tongs, until slightly softened, about 3 minutes.
2. Simmer tomatillos in water to cover in a small saucepan until tender, about 5 minutes. Transfer with a slotted spoon to a blender and add chiles, onion, garlic, orange juice, and 3/4 teaspoon salt. Blend until smooth (use caution when blending hot liquids). Transfer to a bowl and cool to room temperature.

mexico, uerbol, fresh tomatillos, white onion, garlic, orange juice

Taken from www.epicurious.com/recipes/food/views/guajillo-and-tomatillo-salsa-239966 (may not work)