Roasted Tomatillo and Chile Salsa

Remove the husks from the tomatillos and wash them in warm water to remove any sticky residue.

Heat cooking oil in a large skillet over medium-high heat.

Add the tomatillos, chile ancho strips, chile guajillo strips, chiles de árbol, garlic cloves, and onion wedges to the skillet.

Fry for about one minute, stirring occasionally.

Remove all the dried chiles and the garlic cloves from the pan and set them aside.

Remove the pan from the heat, cover it, and let the tomatillos and onion continue to cook and soften in the residual heat.

Place the reserved fried chiles and garlic into a blender.

Add the water, vinegar, Mexican oregano, salt, and the cooked onion to the blender.

Blend these ingredients until a smooth paste forms.

Add the cooked tomatillos to the blender.

Blend again until the salsa reaches your desired consistency.

Pour into a serving bowl and enjoy.