1 dozen tomatillos (soaked and cleaned)
half dozen dried chilies (anchos or the smaller variety of dried chile pods)
half cup onion
cilantro
salt and pepper

Boil chilies and tomatillos in saucepan for about 15 minutes. Process or blend and add onion and cilantro, blend slightly more. Salt and pepper to taste.

This seems like it's too simple, but this is a regional recipe from Mexico and it's great. Very simple and delicious. It has a dark brownish roasted color and people would never guess it was made from tomatillos. You can add a tomato if you want to tame the heat.

Great as a dip or with fajitas

Submitted by: Scott in Dallas