Roasted Tomatillo Salsa

By JDARK

Ingredients

• 1-1/2 pounds of fresh tomatillos
• 5 fresh serrano or 10 jalapeno chilis, stemmed
• 3 whole garlic cloves, peeled
• 1 large white onion, peeled and sliced 1/2-inch thick
• 1/4 cup olive oil
• kosher salt
• 1/2 cup fresh cilantro
• freshly ground black pepper

Preparation

Step 1

Preheat the broiler to high. Remove the husks from the tomatillos. Rinse the tomatillos under warm water to remove the stickiness. Dry them with a paper towel.

Step 2

Put the tomatillos, chilis, garlic and onion on a baking sheet. Drizzle them with olive oil and sprinkle 2 teaspoons or so of kosher salt.

Step 3

Broil them a few inches away from the heat, turning everything once, until the tomatillos are softened and slightly charred, about 7 minutes.

Step 4

Let the vegetables cool to room temperature. Transfer them to a blender with the cilantro and puree until smooth.

Step 5

Season with salt and pepper to taste. Store in an airtight contained in the fridge for up to a week.