Directions

• Remove the husk from the tomatillos and rinse off under lukewarm water. Tranfer to a pot of simmering water. Cook just until the tomatillos turn from bright green to an opaque olive color. Remove from heat and let stand while you prep the rest of the ingredients.
• Dry roast the chile piquin and garlic on a comal at medium heat. Remove the chile as it blisters and blackens in spots. Roast the garlic for 10-15 minutes.
• Remove skin from garlic and transfer to the blender with chiles and tomatillos. Add about 1/3 cup of the water left from cooking the tomatillo and salt to taste. Blend on high until smooth.
• Preheat a small sauce pan with 1 tablespoon of oil to medium heat for a few minutes. Pour in the salsa from the blender. Cook at a light simmer for at least 10 minutes. Cooking the salsa helps to break down some of the natural pectin found in tomatillos. This will prevent your salsa from congealing or clumping up once refrigerated.