Pasilla de Oaxaca-Tomatillo Salsa

1. 1

   While the tomatillos are cooling, soak the chiles: Put them in a bowl and pour over enough cold water to cover them completely.

2. 2

   Soak until pliable but not completely softened, about 20 minutes.

3. 3

   Drain.

4. 4

   Combine the drained chiles, garlic, and one-third of the cooled tomatillos in a blender jar and blend until smooth.

5. 5

   Add the remaining tomatillos and blend, using quick on/off pulses, just until smooth; dont overblend.

6. 6

   Pour into a bowl and season with salt.

7. 7

   The salsa can be kept at room temperature for up to 4 hours or refrigerated for up to 12 hours before serving.

8. 8

   Before roasting, remove the husks and wash thhe tomatillos thorougly to remove all traces of stickiness.

9. 9

   Leave the cores intact.

* Per serving · 4 servings · Values may vary.

No additional tips available.