Roasted Tomatillo Salsa

This Roasted Tomatillo Salsa, often known as Salsa Verde Asada, is a staple in Mexican cuisine, celebrated for its vibrant flavor and delightful smoky depth. Unlike fresh tomatillo salsas, roasting the tomatillos and other vegetables mellows their acidity and brings out a wonderful sweetness and earthy complexity, resulting in a richer, more nuanced sauce

Ingredients

• 1 pound tomatillos (about 4 medium), husked and washed

• 2 to 4 dried chilies of your choice

• ½ cup white onion, finely chopped

• 1 clove garlic, minced

• ½ cup cilantro, chopped

• 1 tablespoon lime juice

• Salt to taste

• A pinch of Mexican oregano Not Mediterranean oregano

• A dash of cumin powder

• ¼ cup water

• Additional chopped white onion for garnish

• Additional chopped cilantro for garnish

Directions

1. Toast the Dried Chilies: In a dry pan over medium heat, toast the dried chilies for a few minutes on each side until they become fragrant and slightly darkened. Be careful not to burn them. Remove the stems, but keep the seeds in.

2. Roast the Tomatillos: Preheat your oven to 450°F (230°C). Place the tomatillos on a baking sheet and roast for about 15 minutes, or until they are slightly charred and softened. Let them cool slightly.

3. Blend: In a blender, combine the roasted tomatillos, toasted chilies (with seeds), onion, garlic, cilantro, lime juice, Mexican oregano, cumin powder, and 1/4 cup water. Blend until you reach your desired consistency—either smooth or a bit chunky.

4. Season: Taste and season with salt as needed.

5. Serve and Garnish: Pour the salsa into a container. For a nice texture and pretty garnish, top the salsa with additional chopped white onions and cilantro.

   Tip: To make the raw onions less harsh, put them in a strainer and run cold water over them for a few seconds. This helps mellow their flavor.