Directions
- 1Roast the tomatillos and garlic on the grill until they get a nice color and are soft.
- 2Remove the stems from the chiles and put them on the grill for a quick toast to extract the flavor. Don't overcook.
- 3Peel the roasted garlic.
- 4Add the roasted tomatillos and garlic to the blender.
- 5Add the toasted chiles to the blender. Use the strainer to keep the small chile de arbol from falling through.
- 6Add sea salt and water to the blender.
- 7Pulse the blender until all ingredients are loosened up.
- 8Blend until smooth, about 45 seconds to a minute and a half.
- 9Taste and add more salt if needed.
- 10Let the salsa sit for 5–10 minutes to allow flavors to blend.
- 11Serve with thinly sliced ribeye steaks on tortillas.
Ingredients
- 10 tomatillos
- 1 big clove garlic
- 20 chile de arbol
- 3 chile guajillo
- 3 chile puya
- 0.5 teaspoon sea salt
- 0.5 cup water
Equipment
grillblenderstrainerknifetongs
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