MEXICAN SALSA VERDE RECIPES RECIPES

Steps:

• Start by roasting the tomatoes in a 400F oven.   
• Use a damp towel to wipe off any dusty crevasses on the dried chiles.  To de-seed them it's easiest to cut off the stem and make a slit lengthwise, then use your hands to pull out the ribs and seeds.
• Saute 1/2 onion and 3 whole garlic cloves in a dollop of oil over medium heat.  When the onion starts to soften add the dried chiles.  (It's worth cutting the chiles into smaller pieces before adding them to the pan.)
• Let the chiles cook for a few minutes and then add the roasted tomatoes to the pan along with:  1/2 teaspoon Mexican oregano, 1 teaspoon salt, freshly cracked black pepper, 2.5 cups water.  (I also add 1 chipotle in adobo and 1 tablespoon of adobo sauce but this is optional.)
• Simmer for 5 minutes or so and then add everything to a blender and combine well.
• Strain the sauce over a mixing bowl and discard the leftover solids.  You might have to use a spoon or spatula to push the sauce through the strainer.
• Taste for salt level.  I added another pinch of salt along with a splash of cider vinegar.   
• Serve immediately or store in an airtight container in the fridge (in a squeeze bottle!). 

Steps:

• Cut the onion in quarters.
• Cut the tomatoes in half.
• Cut the stems off the chiles, slice in half, and remove seeds.
• Peel the garlic.
• Add all of the ingredients except the cilantro and salt to a large pot.
• Add just enough water to almost cover the ingredients (about 4 cups).
• Bring the water to a boil and then reduce to low. Simmer for 20 minutes.
• Blend all of the ingredients including the cilantro with the cooking water (blend in 2 batches).
• Heat 2 tablespoons of cooking oil in the same pot over medium heat.
• Pour the blended salsa into the hot oil.
• Reduce the heat and simmer for 20 minutes.
• Adjust the salt to taste.