- 2 pounds tomatillos
- 1 ounce chile de arbol
- 2 garlic cloves
- Kosher salt, to taste
- Water as needed
Peel the tomatillos and wash under warm water.
Roast the tomatillos on a sheet pan in the broiler until they are almost blackened on top, turn and do the same thing on the other side. Set aside to cool.
In a dry frying pan, toast the chiles over low heat until they begin to brown. Set aside.
Add the garlic to the pan and cook until browned and cooked through.
In a blender, combine the tomatillos with the chiles and garlic. Blend until pureed. For a chunkier salsa, blend less.
Add salt to taste and a little water to thin the texture to your desired thickness.