Monday, September 13, 2010
Roasted Salsa Verde
10 tomatillos (about 1 lb.)
1-2 cloves garlic, with the skin still on
2-3 serrano chilies
1/2 white onion
1/4 cup cilantro
Remove husks and wash tomatillos. Place tomatillos, whole garlic cloves, and whole serranos on a pan with edges. Place under the broiler and heat until charred on all sides.
Remove outer skin from garlic and stems from serannos. Unless you like salsa on your ceiling, allow the vegetables to cool to prevent a blender explosion. Place tomatillos, garlic, and serranos in a blender and puree until large chunks are gone. Add diced onion, cilantro, and salt to taste.