Tomatillo Salsa Broiled
- 8 dried guajillo chiles (or a mix of guajillo, ancho chiles, chipotle chiles and habanero chiles)
- 2 cloves garlic
- 1 pound tomatillos (or about 5), peeled
- 1 (14 ounce) can fire roasted tomatoes
- 2 tablespoons olive oil
- 2 teaspoons honey
Adapted from L&P.com
Preheat your broiler to high.
Place the tomatillos on a baking sheet lined with parchment.
Place under the broiler for 4-5 minutes or until the tomatillos are charred all over.
Remove and place in a food processor
Use a pair of scissors to cut the stem off the chiles.
Cut them open lengthwise and remove their seeds.
Heat a skillet over medium-high heat
Place the garlic cloves (still in their paper/skins) near the edge.
Place the chiles on the skillet. Working in batches, toast for 30 seconds or less per side.
Peel the skin away from the garlic and add the garlic + toasted chiles to a food processor with the tomatillos.
Add the canned fire roasted tomatoes.
Puree until smooth. Stream in the olive oil.
Season with salt and fresh cilantro.