Roasted Tomatillo Salsa
This is a relatively simple salsa, but taking the time to roast the tomatillos, chilies, garlic, and scallions gives the salsa an extra smoky and charred flavor that is well worth the extra time.
Serves: 6Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 1 lb. tomatillos
- 3 dried chiles de arbol
- 3 scallions, trimmed
- 2 garlic cloves, peeled
- 1 handful cilantro
- 1 tsp. dried oregano
- ½ tsp. salt
- Remove the papery husks from the tomatillos and wash thoroughly.
- On a comal or nonstick skillet, roast the tomatillos, chilies, scallions, and garlic until the tomatillos are softened and blackened.
- Put all the vegetables into a blender with the cilantro, oregano, and salt. Blend until well combined.
- Serve. Store leftovers in an airtight container in the refrigerator where it will keep for up to 2 weeks.