Smoky Tomatillo and Chile Salsa

In a dry cast iron skillet or comal over medium-high heat, char the tomatillos on all sides until they are blistered and softened.

Remove the tomatillos from the skillet. In the same hot, dry skillet, lightly toast the chile puya and chile morita for about 30-60 seconds, until fragrant. Be careful not to burn them.

Remove the chiles, then lightly roast the garlic cloves in the skillet for a minute or two.

Add the toasted chiles, roasted garlic, water, and whole cloves to a blender.

Blend on high until the mixture is smooth.

Add the charred tomatillos and salt to the blender.

Pulse a few times until the tomatillos are broken down but the salsa still has a chunky texture.

Pour the salsa into a serving bowl and let it cool for about 20 minutes.

Once cooled, add the diced red onion and chopped cilantro to the bowl.

Stir everything together until well combined and serve.