Our older son is a mini-me of my husband when it comes to food so I predict that he will one day follow in his dad’s footsteps when it comes to hot sauce too, although at the tender age of three he hasn’t quite crossed over to the spicy side yet. This salsa which we’ve been calling “un-spicy sauce” is a perfect introduction to salsa for future chile-heads and people with more mild tastes. It uses dried California chiles (dried Anaheim chiles) so you get the smokey, toasty flavor of chiles without heat. The tang from tomatillos makes it perfect on tacos, scrambled eggs, empanadas, roast chicken or as a dip for chips.
Un-Spicy Salsa (Charred Chile California and Tomatillo Sauce)
- 4 Dried California Chiles (these are the mild Anaheim chile in dried form)
- 1 Slice of Onion, 1/2″ thick
- 3 Tomatillos
- 3 Plum Tomatoes
- 5-6 Small to Medium Cloves of Garlic
- Optional for Chile-Heads: Canned Chipotles in Adobo
- Husk and wash the tomatillos. Place them on a baking sheet (lined with foil for easier clean up) along with the tomatoes, garlic cloves (skin on), and onion slice.
- Place the baking tray under the broiler. Let the vegetables char on all sides. Check them every 5 minutes and turn them with tongs.
- While the vegetables are charring, remove the stems and seeds from the dried California chiles. Toast them briefly in a hot, dry pan. Submerge the de-seeded, toasted chiles in a bowl of hot water until softened. Place a plate on them to keep them submerged.
- Remove the peel from the charred garlic and add all ingredients, including the softened, drained California chiles to a blender. Puree until smooth.
- Taste and season with salt.
For chile lovers, puree a teaspoon of chipotle into the salsa. Add more chipotles a little at a time, pureeing between each addition, until you get to your desired spiciness level. I’ve learned the hard way, not to add too many right off the bat. You can always add more, but you can’t take them out once they’re added. 🙂