Three Chile Dry Roasted Tomatillo Salsa

Instructions

1. 1

   Heat a dry cast iron skillet over medium-high heat. Add the tomatillos (with husks), serrano chiles, jalapeño chiles, pequin chiles, garlic cloves, and whole onion to the pan. Roast, turning occasionally, until the tomatillo husks are blackened and the tomatillo skins become translucent. The goal is to char and soften the tomatillos without letting them burst open. This takes about 15-20 minutes.

2. 2

   Remove the roasted vegetables from the pan and let them cool slightly until safe to handle. Remove the blackened husks from the tomatillos and stems from all the chiles. Keep the garlic skins on for now - they'll slip off easily after roasting.
3. 3

   Add the roasted tomatillos, chiles, garlic, onion, cilantro, and a pinch of salt to a food processor. Pulse until you reach your desired consistency - chunky for a rustic texture or smooth for a more refined salsa. Taste and adjust salt as needed.

4. 4

   Transfer the salsa to a saucepan and cook over medium heat for about 5 minutes, stirring occasionally. This final cooking step mellows the flavors and removes any raw taste from the ingredients. Let cool before serving.