Tomatillo Salsa By Marina - cooking recipe

Ingredients

20 dried chilies, Japones (Japanese Chili Peppers) or 20 dried arbol chilies
6 garlic cloves, chopped
1 cup cilantro, chopped
1 small onion
15 tomatillos
5 green onions, chopped

Preparation

Toast the chile Japones in a hot cast iron frying pan. Be careful as the fumes are really strong.
Peel the papery skin off the tomatillos and boil in water until they turn a yellowish color or until they are soft (about 10-15 minutes).
Put the toasted chilies, garlic, onion and cooked tomatillos in a food processor and mix until well blended and chilies are tiny flecks. If too thick, add a little of the tomatillo water.
Pour into a container and add the chopped green onions and chopped cilantro. Mix well. Store in refrigerator.