Roasted Salsa Verde
Here is a version of my salsa verde (green salsa) using roasted tomatillos, garlic, and onions. It has a different consistency than my boiled version.
- 1 lb tomatillos paper skins peeled off.
- 2 cloves garlic
- 2 slices onion
- salt to taste, or omit for salt free
- 3 chile de arbol dried (or more if you want it spicier)
Preheat oven to 400° F.
Place the vegetables on a roasting pan and roast until they are browned.
Blend the ingredients to a smooth puree. You can also roast the chiles if you want, but that will add more heat.