Set heavy skillet over medium heat.
Stem3 dried chipotle and 3 dried cascabel chiles.
Place in pan and stir, pressing down from time to time to darken and char.
When aroma strong (around 3 minutes) scoop into bowl.
Pour over enough hot water to cover.
Place weighted object over chiles to keep submerged.
Drain after 10 minutes.
(The longer you wait the less heat….more soakings will remove even more heat).
Lay 7 tomatillos (husked and rinsed) and 3 medium tomatoes in pan.
Place about 4” under broiler.
Roast till tomatillos are softened, black in places and some splitting.
Flip and roast other side.
Set aside and let cool.
Should all take under ten minutes.
Turn oven down to 425.
Separate large white onion into thin rings.
Place on baking pan with 6 peeled garlic cloves.
In oven, stir every few minutes til browned. Around 15 minutes.
Scoop mixture into bowl.
Puree chiles, tomatillos and tomatoes.
Stir into onion mixture.
Stir in about 1.5 tsp fresh thyme.
Taste and season with salt (1 tsp) and sugar (1/2 tsp).
Note: from Rick Bayless’ Salsa That Cook.
Note 2: Makes about 2 cups…..very good as a stand alone salsa.