My son's babysitter hailed from Guatemala and opened my eyes to Central American cooking. This salsa is fairly straightforward and can be used to cook with chicken or fish, or served as a dip with chips. - CottageGourmet —CottageGourmet
Test Kitchen Notes
Pan-roasting the tomatillos, scallions, garlic and chiles allows a great, complex charred flavor to develop. If your tomatillos are large, you may need to leave them in the pan a little longer than the other ingredients. - Stephanie —The Editors
about 2 1/2 cups
chile arbol (dried)
green onions, including part of stem (about 6" altogether)
red wine vinegar
In This Recipe
Remove the papery husks from the tomatillos. Peel the garlic, leaving the cloves whole. Cut the root ends from the scallions.
In a non-stick skillet without oil roast the tomatillos along with the chiles, garlic and scallions until the tomatillos are slightly blackened and well-cooked.
Put all the vegetables into a blender and add the cilantro, vinegar, oregano and salt. Blend till smooth.