Don’t be deceived by the name of this recipe because what it has of black is only the name. Then you may wonder... Why call a salsa “black" that is not black? This is due to the ingredients, that are used in the preparation, are roasted until they darken a lot. It is a salsa where you will see common Mexican ingredients with a darker hue than usual.
We are sure that you are imagining a salsa with flavors that are toasted, strong, penetrating and very good – well you are totally right but spicy notes can also be found because pequin peppers are used in the preparation and it also has an acidic touch that the tomatillos provide.
Roast the chilies for about 35 seconds, the onion and the garlics for about 2½ minutes and the tomatillos for about 4 minutes, until all their sides are well roasted; move them regularly with some tongs.
Transfer from the griddle to a blender, with the tongs, all the ingredients that were roasted.
Also add in the blender 1/2 tablespoon of salt.
Blend very well the ingredients.
Toasted Flavors on your plate
Suggestion: Now taste a salsa where the pequin pepper is the protagonist.