Roasted Tomatillo Salsa

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Roasted Tomatillo Salsa

 

1 lb. tomatillos, husked, washed

8 garlic cloves, peeled

2 jalapeno chiles, stemmed and seeded if desired

1 large bunch cilantro, leaves only

3/4 cup water

1 tsp. salt

pinch freshly ground pepper

 

Preheat the broiler. Place the tomatillos, garlic and jalapenos on a baking

tray and broil, turning frequently, until evenly charred, 15 minutes. (The

trick to keeping the garlic from burning is to tuck it under the tomatoes.)

Set aside to cool.

Transfer the roasted ingredients to a food processor fitted with the metal

blade.

Add the cilantro and water and puree until smooth.

Season with the salt and pepper and serve.

Makes 2 1/2 cups.

Store in the refrigerator 3 to 5 days or in the freezer for weeks.