Place tomatillos directly over open flame of gas stove or broil until charred, 3-5 minutes, turning to char entire outside.
Cut into chunks and place into the bottom of a blender with remaining ingredients for dressing. Blend until smooth. Taste, adjust seasonings and serve over southwest salad.
For my salad, I used baby kale, butter lettuce, black beans, corn, cheese stick cut into slices, crushed tortilla chips and tomatoes.