Roasted Tomatillo Salsa
- 3 pounds fresh tomatillos (or six 11-oz cans tomatillos)
- 10 fresh serrano chiles
- 6 garlic cloves unpeeled
- 2 onions cut into wedges
- 1 cup fresh cilantro leaves
- 1 tablespoon kosher salt plus
- 1 teaspoon kosher salt
- 2 teaspoons freshly-squeezed lime juice
If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 4 cups. Broil fresh tomatillos (do not broil canned), chiles, garlic, and onions on rack of a broiler pan 1 to 2 inches from heat, turning once, until softened and slightly charred, about 8 minutes.
Peel garlic and pull off tops of chiles. Puree all ingredients in a food processor.
This recipe yields 6 cups.