Chile Seco

To make this salsa, make sure when you purchase the tomatillos they are not too green—just a little on the light green side. Peel the skin to check for color.

Heat your comal (cast iron plate) over medium-high heat. Peel and wash the tomatillos, remove the stem from the chiles. Char the tomatillos on the comal, until soft and charred on top and bottom. Place in a blender. Next, lightly char the chiles (make sure you have your windows open as the chiles will release fumes and will make you cough like CRAZY!).

Place chiles in the blender along with the garlic, salt and cumin. Blend for 6 minutes, or until smooth. Add water if it has too thick a consistency for you, and add a little more salt according to your taste.