Oaxacan Roasted Salsa
Broil in a shallow pan lined with aluminum foil:
3 - 6 tomatillos, husked and rinsed
2 tomatoes, whole
When they start to blacken on one side, flip them over and broil on the other side. Allow them to cool and slip off the tomato skins.
On a hot griddle or cast iron pan, toast:
3 cloves   garlic, unpeeled
3 dried pasilla chiles, split open and seeded
Turn the garlic to roast on all sides. Press the chiles down with a spatula for a few seconds and turn them over. Don't let the chiles blacken or they will become bitter.
Crumble the chiles into a blender, peel the garlic and add it, along with the roasted tomatoes and tomatillos and their juices. Add and blend to a coarse consistency:
1/4 t Mexican oregano
1/4 c warm water
1/2 t salt, to taste
Serve with tortilla chips, or as a salsa garnish for other dishes.
Notes & Variations:
  1. This traditional Salsa Oaxaquena recipe comes from our guest chef Laurie Mackenzie. It is normally made with Oaxacan pasilla chiles, which are smoked and dried, much like chipotles.
  2. If you prefer, you can roast the tomatoes and tomatillos in a hot cast-iron pan on the stovetop. Use the same pan to roast the chiles and garlic.
  3. You can substitute other dried Mexican chiles, like chipotles (smoked jalapenos). If they are thick-fleshed they may be softened after roasting on the dry griddle by soaking them in warm water. Use that water when blending the salsa. You may substitute canned chipotles, if dried chiles are not available.