1 oz chiles de árbol (30 g), stems removed but left whole
1 habanero pepper, split lengthwise
2 tablespoons pine nuts
3 tablespoons sliced almond
1 lb small tomatillos (455 g), rinsed and peeled
2 plum tomatoes, quartered
1 cup water (236 g)
salt, to taste
2 tablespoons red wine vinegar
Nutrition Info
Calories 90
Fat 5g
Carbs 9g
Fiber 3g
Sugar 5g
Protein 2g
How to Make It
1. Step
Char the bell pepper over a burner or under a broiler until it is well-blackened on all sides. Wrap in a plastic bag and set aside until cool enough to handle, then peel and seed the pepper. Set aside.
2. Step
Heat the oil in a large skillet over high heat. Add the chiles de árbol and habanero and toast until fragrant, about 3 minutes; toward the end of toasting, add the pine nuts and almonds and toast until fragrant.
3. Step
Add the tomatillos, tomatoes, water and three-fourths teaspoon salt, and cook over high heat until the tomatillos are tender, about 10 minutes.
4. Step
Transfer mixture to a blender along with the bell pepper and purée until smooth. Add the red wine vinegar and adjust seasoning. The salsa should be thick enough to generously coat the back of a spoon. Any unused salsa will keep, covered tightly, in the refrigerator for a week.
