I call this recipe "Salsa de Esperanza". (Esperanza, in this case, is a name. However, esperanza also means “hope”.) Esperanza and I worked together for five years. I realized how amazing a cook Esperanza is when she made chicken mole for the middle school staff. Before moving to Mexico, I had been less than a fan of mole. My opinion changed quickly after trying Esperanza's.
Shortly after, a colleague arranged a time for several foreign teachers, including myself, to go to Esperanza’s home to learn some of her recipes and share a meal. In the following years, Esperanza repeatedly opened her home to me and my fellow foreign teachers. This recipe was always on the table. It has the delicious tang of tomatillos and the spice can be scaled up or down.
Add the oil to a sauteé pan and let heat over high heat until shimmering, about 30 seconds. Add the chiles to the oil. Cook for 2 to 3 minutes or until brown, stirring constantly. Remove the chiles from the pan.
Reduce the heat to low. In the same pan, place the quartered tomatillos, onion and garlic. Cook for 30 to 40 minutes until the onions have begun to brown, but are not caramelized, and the tomatillos are turning yellow.
Place the tomatillos, onion and garlic in the bowl of the food processor or blender. Add the desired number of chiles and salt. Blend until smooth. Taste and add more chiles if desired. Serve immediately with chips, tacos or quesadillas, eggs or the dish of your choice or store in an airtight container for up to a week.