Categories: Mexican
Ingredients
- 12 dried guajillo peppers, stems and seeds removed
- 2 cups boiling water
- 4-6 canned chipotle peppers in adobo sauce
- 2 yellow onions, peeled and quartered
- 1 head of garlic, separated into cloves but not peeled
- 2 pounds plum or Roma tomatoes
- 2 pounds tomatillos, husks removed
- 1 cup bottled lime juice
- 2 tablespoons sugar
- 3 teaspoons kosher salt
Directions
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Use a damp paper towel to wipe the dried chiles clean before toasting. In a heavy, dry skilled (such as cast iron) toast the chiles in batches until pliable. Place them in a shallow bowl and pour the boiling water over them, then weigh them down with a plate. Let soak for 10 minutes.
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Meanwhile, place the onions, garlic, tomatoes and tomatillos on a rimmed baking sheet pan lined in aluminum foil. Broil, turning occasionally, until they are blistered all over and the peels begin to peel back from the Romas.
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Transfer the tomatillos to a blender or food processor. Pulse until smooth and add to a large stockpot. Add the onions to the blender. Squeeze the cooked garlic from the peels into the blender then pulse and add to the stockpot with the tomatillos. Cover the Roma tomatoes still on the baking sheet with foil and allow to cool. This will help release the skins as well.
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Add the soaked chiles and the chipotle chiles and 2 tablespoons or so of adobo sauce to the blender. Strain the guajillo pepper soaking liquid through a fine mesh sieve and add it to the blender and blend on high until smooth. Add to the stockpot.
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Next, peel the skins from the tomatoes. Discard the skins and add the tomatoes to the blender and pulse to the desired texture. Add to the stock pot with the lime juice, sugar and kosher salt and stir to combine. Bring to a boil, stirring frequently to prevent scorching. Lower the heat to medium and simmer for 15 minutes. Ladle into prepared pint or half-pint jars with in ½ inch of the rim and wipe the rims with a vinegar soaked washcloth. Fix jar lids in place and tighten appropriately.
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Use canning tongs to transfer jars to boiling water canner with boiling water to cover by 2 inches. Put the canner lid in place and bring to a full rolling boil for 15 minutes at sea level, and an additional 5 minutes per additional 1000 feet in elevation.
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Transfer jars to a towel-lined counter and cool completely, at least 12 hours, before removing any rings. Store in a cool dark place for up to a year.