Mexican Charred Tomatillo Salsa

2 pounds fresh tomatillos, husks removed
10 dried chile de arbol peppers
2 cloves garlic, unpeeled
salt to taste

Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

05/18/2018

recipepes.com Mexican Charred Tomatillo Salsa, recipe PT15M PT1H 5 455 calories

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Mexican Charred Tomatillo Salsa

Ingredients

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