This sauce is a light red. It is mildly spicy (to me) and this is my mom's way of making this hot sauce.
-10 medium Tomatillos diced if they are big. One may use the more expensive and superior "Tomatillo Milpero" which is a really tiny berry like version of the tomatillo.
-1 canned in adobo Chipotle pepper
-Salt and Pepper to taste
-Some chicken bouillon to taste (optional but we use it it's like our MSG)
-White distilled vinegar
-Cooking oil (traditionally lard or corn oil are the only cooking oils in Mexican cooking but the Cuban /Spaniard and health conscience in me makes me do most things with EXTRA-VIRGIN OLIVE OIL when possible If Im not cooking with extremely high wok cooking heat or deep frying you bet I will use extra-virgin olive oil)
-Heat a generous amount oil on medium in any type of pan and toast the red chilies until well they look toasted but not BLACK set aside and throw in the blender
-Add tomatillos season with salt and pepper and let them sit stirring occasionally until they release their juices and look cooked (about 5-10 minutes.) PLEASE NO HIGH HEAT! Then set aside and throw in blender
-Add about 1 teaspoon or more to taste chicken bouillon in the blender
-Add 1 canned chipotle pepper in adobo
-Turn on the blender and only add enough water to let everything blend. DON'T ADD TO MUCH WATER YOU WANT IT KINDA THICK! NOT WATERED DOWN AND POOR LOOKING.
-Heat oil in a pan again and poor the blended content you may add a teeny bit of water to the blender with some water to get all the sauce out.
-Bring to a boil on medium heat
-Add a splash of vinegar.
-Stir and then turn of heat, put in a bowl and it's down. Store in a container or in bowl with plastic wrap.
-The VINEGAR is ESSENTIAL the VINEGAR is meant to keep it from SPOILING it can last about 1-2 weeks in the fridge.
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