During the summer months I enjoy sampling and experimenting with many kinds of salsas. This one is an authentic Mexican salsa from my friend Nydia Cahue that uses tomatillos as the main ingredient. Tomatillos are related to gooseberries and have a husk that must be removed before serving. They're available at Latin grocers and at many large supermarkets.

SALSA ROJA
Makes 3 cups

1 pound tomatillos, husks removed
10 dried chiles de arbol (see Note)
One 8-ounce can tomato sauce
½ medium white onion, coarsely chopped
1 garlic clove, crushed
Salt

Bring a large saucepan of water to a boil over high heat. Add the tomatillos and cook just until softened, about 10 minutes. Drain.

Heat a heavy skillet (preferably cast iron) over high heat, until very hot. Cook the chiles, turning frequently, until they turn a darker shade, about 3 minutes. Do not burn them. Transfer to a plate to cool. Cut open and discard the seeds and stems. (Wear plastic gloves if your hands are sensitive, and do not touch your eyes or other delicate parts of your body until you wash your hands well.)

Puree the tomatillos, chiles, tomato sauce, onion, and garlic in a blender or food processor. Season to taste with salt. Cool completely. (The salsa can be prepared up to 3 days ahead, covered and refrigerated.)

Note: Chiles de arbol are small dried hot chiles. They are available at Latin markets or may be ordered online.