Tomatillo and Chile de Arbol Salsa

Directions

1. 1

   Heat the Blackstone griddle to medium. Place the tomatillos on the griddle, cover, and cook until charred on the outside and softened inside, turning as needed.

2. 2

   Add the garlic cloves to the griddle and roast until lightly golden and fragrant.

3. 3

   In a molcajete, grind the dried chiles de árbol until broken down.

4. 4

   Add the roasted garlic and salt, mashing until a smooth paste forms.

5. 5

   Add the roasted tomatillos and mash until the salsa is smooth but still slightly chunky.

6. 6

   Stir in the chicken bouillon, taste, and adjust seasoning as needed.