vale la pena: Irene's Famous Salsa

Irene (pronounced, eer-RAIN-ay) is the spunky Mexican woman who I lived with in GTO last summer. She made a salsa I still find myself daydreaming about. One day as an apprentice, I watched the magic unfold, and this is my first attempt at re-creating it. See my blog, "viviendo en un cuevo," for more of that story. Now, to spread the love and share the recipe of a salsa that will knock your socks off.

Ingredient List:
• 20-25 tomatillos
• 40 dried chiles (any kind of of chile will do – I used chiles guajillos)
• one white onion, diced
• 3-4 cloves of garlic
• 2-3 cups cilantro
• 2 tablespoons of salt
• 1/2 teaspoon pepper
• 1-2 cups of water
• Lime (optional)

(The ingredient list is kinda vague, because you can change/add/take-away according to taste. This recipe promises a spicy version, Irene style.)

First start with about 20-25 tomatillos. Peel skins, tear away stem and rinse.

Cut the stems off of approx. 40 dried chiles.

Turn skillet on medium-high, lightly-blacken the chiles on both sides. Only do 5 or 6 at a time—it will burn your throat and eyes! Open the windows and try to get a lot of ventilation.

Place the tomatillos on the skillet, if you have room you can do them both at the same time. Let them cook on one side for a couple minutes until they start to soften, then flip.

You know the tomatillos are ready when the outer layer takes on an element of transparency, like the one in the corner.

Tomatillos will cook differently according to size, you can throw everything in a blender as it's ready.

Add onion, garlic, water, salt, pepper and cilantro with all of the blackened chiles and tomatillos. Add lime juice (optional).

Keep the lid on in order to avoid this:

Blend thoroughly, and have a sip of Bohemia while you wait.

Touch ups! I prefer to make mine extra spicy. In the words of Irene, "Mas chiles! Mas chiles!" Add more water to make it a little thinner if you like, additional salt to taste.