Cooking In The Kitchen: Celebrating ‘Cinco De Mayo’

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Chef Ricardo Granadas, On The Border Mexican Grill & Cantina





Red Chile-Tomatillo Salsa

  • Boiling Water                                      1 quart
  • Dried Guajillo Chiles                          1-2 dried chiles
  • Fresh tomatillos, husk removed          5-6 tomatillos
  • Fresh Roma tomatoes                         7 tomatoes
  • Yellow Onion                                     1 small, peeled & quartered
  • Serrano Peppers                                  2-3 peppers
  • Garlic                                                  2 cloves
  • Salt                                                      1 ½ teaspoons


Make sure all fresh produce is thoroughly washed.

De-stem Guajillo Chiles, and toast for 1 minute on each side. Place toasted Guajillo chiles in boiling water, turn off heat and let sit for approximately 20 minutes to soften & rehydrate.

Remove core and stems from tomatoes. Remove stems from Serrano peppers. Place tomatoes, tomatillos, Serrano peppers, onions and garlic on grill or flat top. Roast until vegetables are brown on all sides (a little char adds character to the flavor)

Remove roasted vegetables from grill or flat top and place in blender. Add rehydrated Guajillo pepper and salt. Pulse-blend until you have a salsa-like consistency (blending time may vary, depending on your preference of smooth or chunky salsa )

Serve immediately, or refrigerate for up to 5 days.

Yield: approximately 1 quart salsa




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