(Take care not to darken the garlic too much as it will go acrid. In a separate pan, roast the garlic and chillies for 15 minutes or until blackened. ![]() Drain off excess juice, reserving 2 tbsp for the salsa, and use the excess in your black beans, if you like. Roast the tomatillos for 15 minutes or until starting to blacken and blister.
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