Roasted Tomatillo Salsa

Roasted Tomatillo Salsa

Ingredients:
1 pound tomatillos
3 dried chiles de árbol
2 cloves garlic
3 scallions

Directions:
Handful cilantro
Dried oregano, to taste
Salt, to taste
1. Remove the papery husks from the tomatillos and wash thoroughly.
2. Peel the garlic, but leave the cloves whole. Trim the root ends off the scallions.
3. On a comal or nonstick skillet, roast the tomatillos, chilies, garlic, and scallions
until the tomatillos are softened and blackened.
4. Put all the vegetables into a blender with the cilantro, oregano, and salt. Blend until
smooth.
5. Store in an airtight container in the refrigerator, where it will keep for up to 2
weeks.
WHAT IS A COMAL?
A comal is a smooth, flat griddle, usually cast iron, used throughout Mexico and Latin America to cook
tortillas, toast spices, and roast chilies and vegetables. In many cultures, the comal is handed down from
generation to generation, with the idea that the comal becomes better and more seasoned with age. If you
don’t have a comal, don’t worry—a cast-iron pan will do.
Mango Habanero Salsa
This is a great salsa to enjoy in the summer. The juicy, sweet mangoes
offer a nice contrast to the ultrahot habanero pepper.
Yields about 4 cups