Updated on August 8, 2022
6 costeno amarillo chile peppers
½ pound tomatillos, husked
1 clove garlic
½ cup chopped onion
⅓ cup chopped fresh cilantro
½ teaspoon salt
- In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown. Do not allow peppers to burn. Remove from heat and set aside.
- Place tomatillos in a medium saucepan with enough water to cover. Bring to a boil. Cook 5 minutes, remove from heat and drain.
- Place chile peppers, tomatillos and garlic in a blender or food processor. Blend until smooth.
- Transfer chile pepper mixture to a medium bowl. Mix in onion, cilantro and salt. Chill in the refrigerator until serving.
Nutrition Facts (per serving)
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