Charred Tomatillo and Yellow Pepper Salsa

By MooK

Ingredients

• 1 dried pasilla chili, stemmed and seeded
• 1/2 to 3/4 cup vegetable stock
• 3 tomatillos, husks removed
• 2 yellow bell peppers
• 1/4 cup canola oil
• 1/4 teaspoon salt

Preparation

Step 1

Heat broiler to high heat. Toast chili in dry skillet over medium heat until shriveling, 1 to 2 minutes, flipping halfway through. Add stock and bring to a boil. Transfer to blender or food processor and let sit until softened, about 15 minutes. Blend until smooth.

Meanwhile, toss tomatillos and peppers with canola oil, then broil on foil-lined baking sheet until charred on all sides, turning frequently with tongs, 10 minutes for tomatillos, 13 to 15 minutes for bell peppers. Transfer to bowl to cool. Remove stems and seeds from bell peppers, then transfer to blender with chili purée along with tomatillos. Add 1/8 teaspoon salt, and pulse just until combined. Add another 1/8 teaspoon salt if needed. Serve immediately, let sit at room temperature for 1 to 2 hours, or refrigerate up to overnight and then serve at room temperature.