4 plump tomatillos, husks removed
8 to 10 chiles colorados
4 cloves garlic, peeled
Salt, to taste
1/2 onion, finely chopped
Fresh cilantro, chopped
Heat a comal or griddle, and roast tomatillos, turning frequently, until slightly charred and rather soft. Remove. Quickly toast chiles on comal for about 15 seconds on both sides (do not burn or they will be bitter). Remove seeds, stems, and fibrous veins from chiles. Tear into pieces, and place in blender with garlic, salt, and tomatillos. Grind to thick paste, adding boiling water (about 1/2 cup) to achieve desired consistency. Stir in onion and plenty of cilantro.
Makes 2 – 2 1/2 cups.
The Kids Are All Right was originally featured in Domain, March/April 1989