Morita Chile Salsa

Ingredients

4 morita chiles

5 guajillo chiles, stems and seeds removed

6 garlic cloves, peeled

1lb tomatillos, husked and rinsed

sea salt

Heat a large pan over medium heat and add both chiles and garlic. The chiles will be well-toasted after 30-45 seconds and the garlic for about 5 minutes. Be careful not to burn the chiles as they will be quite bitter! Remove chiles and garlic into a heatproof bowl when finished.

Bring 2 cups of water to a boil in a small pot. Once boiling, add chiles to the water, cover, and turn off heat. Let chiles soak for 30 minutes.

In a pot large enough to hold all the tomatillos, add 1/4 cup of water and the tomatillos. Cook for 10-15 minutes until they change from a bright green color to an olive color and the skins start to crack open.

Add everything to a blender and blend until everything is incorporating, but still slightly rough (not a puree). Add salt to taste and enjoy!