Recipe(tried): La Bamba Salsa - Close to cracking the code

I wrote this down the other night. It s a rough recipe and one I am still tweaking. BUT, I think this gets at the essence of the La Bamba salsa (based on Champaign and Madison samples). I ve only done small batches so far, as this has been a minor obsession of mine for awhile.

Sorry for any formatting errors. No ideas how this will paste in this old ass UI.

LA BAMBA SALSA

2 1/2 cups veg/chicken broth (use per preference). Could be straight water too. I used veg.
4 large tomatillo/ 6-8 medium or small tomatillo (add weight tbd)
1-2 regular Roma tomatoes (add weight tbd)
18-30 dried Chile de rbol (heat preference dependent).
1(+) whole head of garlic, peeled & cut in half or smashed, 3-4 cloves per tomatillo/tomato (this is a garlic heavy salsa, adjust as preferred). This can be very lightly charred first if you want.
1 Tbsp Saz n (with achiote). Key ingredient imo. I used Goya brand.
2 tsp salt
1 tsp msg (Saz n has msg already, so skip if you want less msg)
1 tsp cumin
cilantro, rough chop (about 1/2 head, maybe about 1/2 cup rough chopped): add to taste

1. Add broth, saz n, salt, msg, cumin, garlic, and chiles to a large pot. Stir and turn to medium heat.

2. Put your best high heat pan on medium high. Once heated, char the tomatillos and tomatoes on all sides. I do tomatillos on top and bottom, then slice in half across the poles (charred parts) and char the side and insides. You can do the same with the Romas by slicing across the axis.

3. Add the charred tomatillo and tomato to your pot and bring to a boil. Reduce heat to medium low and simmer for 10-15 minutes. You will want the liquid for the final product. It should be close to a soup consistency with big chunks of tomatillo/tomato (and the peppers). Don t over boil.

4. Take off heat and let cool, around 30 minutes.

5. Add contents of pot to a blender and blend well.

6. Add chopped cilantro. Push down into the salsa with a spoon. Pulse a few times until satisfied. Salt more to taste.

7. Refrigerate for 12 hours for best taste (imo), but eat whenever. Lasts multiple weeks in the fridge.

8. Enjoy

Possible tweaks: lime juice, onion, Serrano or additional pepper, tomatillo/tomato ratio, cumin/sazon ratio, boil time.