Charred Tomatillo and Yellow Pepper Salsa
Recipe GLPR0a0810bfca90e4
A vibrant, charred salsa featuring roasted tomatillos and yellow peppers with a depth of flavor from dried pasilla chili. The vegetables are charred until blistered and combined with toasted chili and vegetable stock for a smooth, complex condiment that pairs beautifully with grilled meats, tacos, or tortilla chips.
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Ingredients
1 dried pasilla chili, stemmed and seeded
1/2 to 3/4 cup vegetable stock
3 tomatillos, husks removed
2 yellow bell peppers
1/4 cup canola oil
1/4 teaspoon salt
Directions
Heat a large cast-iron skillet or griddle over medium-high heat until very hot, about 2 minutes. Working in batches if needed, place the tomatillos and yellow bell peppers directly on the hot surface. Char for 2-3 minutes per side until blackened spots appear and the skin begins to blister. Transfer the charred vegetables to a bowl.
In the same skillet, toast the dried pasilla chili over medium heat for about 1-2 minutes, stirring constantly to prevent burning, until fragrant.
Pour the vegetable stock into the skillet and bring to a gentle simmer. Add the toasted pasilla chili and let it soften in the stock for about 2-3 minutes.
Transfer the softened chili and stock to a blender. Add the charred tomatillos and yellow peppers along with the canola oil and salt.
Blend until smooth, about 1-2 minutes, stopping to scrape down the sides as needed. If the salsa is too thick, add more vegetable stock a tablespoon at a time until you reach your desired consistency.
Taste and adjust salt as needed. Transfer to a serving bowl and serve warm or at room temperature.
