Here is a version of my salsa verde (green salsa) using roasted tomatillos, garlic, and onions. It has a different consistency than my boiled version.
- 1 lb tomatillos Paper skins peeled off.
- 2 cloves garlic
- 2 slices onion I used red onions, but it's up to you
- salt to taste optional
- 3-5 chile de arbol
Preheat oven to 400° F.
Place the vegetables on a roasting pan and roast until they are browned.
Blend the ingredients to a smooth puree. You can also roast the chiles if you want, but they will add more heat.
Other chiles are good, but these are traditional for a salsa verde. I have also used many others. Feel free to add more if you want more heat. This makes a medium salsa for gringos, mild for others 🙂