Fiery Pasilla de Oaxaca Salsa

Ingredients

• 4-5 tomatillos
• 2 Pasilla de Oaxaca chiles
• 2 garlic cloves
• sliver of onion (approx. 1/8 onion)
• pinch of salt

Instructions

1. 1

   Husk and rinse the tomatillos, cutting out the stems. Roast the tomatillos in the oven at 400F for 15 minutes or so.

2. 2

   Wipe off any dusty crevasses on the Pasilla de Oaxacas using a wet paper towel, then de-stem and de-seed them. Roast the chili pieces in the oven at 400F for 1-2 minutes. Add the roasted chile pieces to a bowl and cover them with the hottest tap water you've got. Let them reconstitute for 20-30 minutes

3. 3

   Drain the reconstituted chiles and add the chile pieces to a blender along with the roasted tomatillos, 2 peeled garlic cloves, a sliver of onion, and a pinch of salt. Combine well, tasting for salt and heat level.

4. 4

   Serve immediately and store leftovers in an airtight container in the fridge.