Pasilla de Oaxaca-Tomatillo Salsa

• 1 pound tomatillos, husked, washed, and roasted (see Notes)
• 3 pasilla de Oaxaca chiles, wiped clean, stemmed, most seeds tapped out, and toasted
• 3 small garlic cloves
• Salt

1. While the tomatillos are cooling, soak the chiles: Put them in a bowl and pour over enough cold water to cover them completely.
2. Soak until pliable but not completely softened, about 20 minutes.
3. Drain.
4. Combine the drained chiles, garlic, and one-third of the cooled tomatillos in a blender jar and blend until smooth.
5. Add the remaining tomatillos and blend, using quick on/off pulses, just until smooth; dont overblend.
6. Pour into a bowl and season with salt.
7. The salsa can be kept at room temperature for up to 4 hours or refrigerated for up to 12 hours before serving.
8. Before roasting, remove the husks and wash thhe tomatillos thorougly to remove all traces of stickiness.
9. Leave the cores intact.

notes, oaxaca chiles, garlic, salt

Taken from www.cookstr.com/recipes/pasilla-de-oaxaca-tomatillo-salsa (may not work)