It's technically a salsa but the consistency is more of a hot sauce. It can be dipped, but I really love to pour it over tacos or into burritos as you work your way down. I consider it garlic forward with the restaurant version quite spicy.
Recipe:
4 large tomatillos
2 Roma
18-30+ chile arbol (adjust to your heat preference)
8-12 garlic gloves
2 cups veg/chicken broth (or water)
1 packet Goya Sazon (with achiote) (close to 1 tbsp)
2 tsp salt
1 tsp MSG
1/2 tsp cumin powder
Cilantro (present, but not in high quantity ~ 1/2 cup)
Juice of 1 lime (optional)
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Use a good high heat pan and put on medium high. Briefly/lightly char the garlic and arbol. Then get a good char on the tomatillos/tomatoes.
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Meanwhile add broth, sazon, salt, msg and cumin to your pot and give it a stir. Add garlic, arbol, tomatillo/tomatoes once they are charred. Bring to a boil and reduce heat to medium and simmer for 10 minutes.
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Remove from heat and let cool. Add contents to a blender and blend well. Add cilantro, push down into the mix and pulse a few times.
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For best taste, let refrigerate for 6-12 hours
by Gloomy_Mulberry7834