It's hard to believe that there are just four ingredients, plus salt, in this rich, flavor-packed, nonfat salsa. Roasting the tomatillos and toasting the chile and garlic really adds depth here. Serve this thick, chunky salsa with a basket of chips, drizzle some over cheese quesadillas or grilled fish, or stir some into scrambled eggs. Any dried chile will work here, but I prefer an ancho or New Mexico chile.
1 medium dried chile, about 3 inches long
2 medium garlic cloves, unpeeled
1 pound tomatillos, husked and rinsed
1 tablespoon minced fresh cilantro leaves
1. Place a medium nonstick skillet over medium heat. Add the chile
to the hot skillet and toast, turning once, until fragrant, about
2 minutes. Transfer the chile to a bowl and cover with hot tap water.
Soak for 30 minutes.
2. Add the garlic cloves to the hot skillet and toast, turning occasionally,
until the skins blacken, about 5 minutes. Remove the garlic from the
pan and set aside to cool.
3. Preheat the broiler. Place the tomatillos on a rimmed baking sheet
and broil, turning occasionally, until the skins blacken in spots,
about 8 minutes. Set the tomatillos aside to cool.
4. When the chile has softened, drain and place it on a cutting board.
Remove the stem, halve lengthwise, and discard the seeds. Place the
chile in a food processor. Peel the garlic and place it in the food
processor along with half the tomatillos. Puree until smooth. Add
the remaining tomatillos and pulse once or twice to form a chunky
salsa. Scrape the salsa into a bowl and stir in the cilantro and salt
to taste. Serve immediately or cover and refrigerate for up to 2 days.
Bring to room temperature before serving.